Pecan Chip Cake
A rich pecan chip cake with chocolate and marshmallow accents, perfect for celebrations or casual gatherings, offering a blend of crunch, sweetness, and moist cake texture.
Ingredients
Instructions
- In a large bowl, combine the cake mix, vanilla instant pudding, eggs, and sour cream. Beat for 2 minutes or until well blended.
- Pour half of the batter into a greased and floured 10-inch tube pan.
- Combine the chopped pecans and chocolate chips.
- Sprinkle half of the pecan and chocolate chip mixture over the batter in the pan.
- Add marshmallows on top of the pecan and chocolate chip layer.
- Pour the remaining batter over the marshmallows.
- Sprinkle the remaining pecan and chocolate chip mixture on top.
- Bake at 350°F (175°C) for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes before removing it from the pan.
- Immediately flip the cake over onto a serving plate before serving.
Tips & Substitutions
For added flavor, consider using a homemade vanilla pudding instead of instant. You can substitute the sour cream with Greek yogurt for a healthier twist. If you prefer, walnuts can replace pecans, and almond extract can be added for extra depth. Ensure the cake is well-greased to prevent sticking.
Serving Suggestions
This Pecan Chip Cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Pair it with a cup of coffee or tea for a lovely afternoon snack. It also complements desserts like Light And Easy Lemon Pie for a sweet spread.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, slice and warm individual pieces in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Chip Cake contains roughly 461 calories, with 6g protein, 41g carbohydrates, and 32g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of vitamin A and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it properly as mentioned above. It often tastes even better the next day as the flavors meld together. Just remember to let it cool completely before wrapping it to maintain moisture.
What can I substitute for the semisweet chocolate chips?
You can use dark chocolate chips for a richer flavor or milk chocolate chips for a sweeter cake. If you're looking for a healthier option, consider using carob chips or chopped dark chocolate for a different taste experience.
Is this recipe suitable for freezing?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).