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This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. —Teresa Cardin, Mansfield, Missouri
Editor's Note: This recipe does not use eggs.
Nutritional Facts 1 slice equals 574 calories, 28 g fat (12 g saturated fat), 52 mg cholesterol, 420 mg sodium, 81 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Vermont Maple-Pecan Cake in Cooking for 2 Spring 2007, p57
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Reviewed on Mar. 08, 2013 by hharris12
I made this azaming cake just last weekend for my birthday. Yes I made my own birthday cake but I love to cook. I wish it was bigger. But it feed 14 people cut into small pieces plus I had another cake. But I wanted everyone to try this cake. I can't wait until I make this again.
Reviewed on Sep. 26, 2012 by dmv60
My cake fell too, and I followed the recipe exactly as written. Next time I'll add an egg. I love that it is for 6" pans, perfect for a small family.
Reviewed on Apr. 14, 2012 by Drosebur
Rgreat concept, I made a few changes, I added 2 eggs, and also a half teaspoon of baking powder, cake rose great and was super moist, I also doubled the recipe!
Reviewed on Jun. 26, 2011 by Deena15
had to double the recipe to fit the 6inch pan
Reviewed on Jun. 10, 2011 by spiced
This cake was not at all what I expected. It did not rise and was way too sweet. Since the recipe called for a 6 inch pan, I doubled the recipe to fit larger pans, but was very disappointed
Reviewed on May. 25, 2011 by gianinetti22
i modified this for a 9" round cake instead of a 6". I kept in mind that one review stated that recipe had to be doubled in order to make enough for 2 6" pans,I also read that one reviewer had the cake fall so I was very carefull, fresh baking soda, buttermilk etc and it still fell, however the flavor was excellent. I will attempt again only lower temp and longer bake time, more like a bundt or carrot cake as it is very dense but soooo, sooo delicious, best frosting as well. I added maple flavoring for extra "maple" flavor.
Reviewed on May. 01, 2011 by haileysgram
Had to double recipe to get 2 layers - and those were small!!
Reviewed on Dec. 31, 2010 by bubblesmom
This cake has wonderful flavor. I was glad to have read the tip that says it doesn't raise real high, but it doesn't matter. The taste more than makes up for the height. The 6" pans make a real nice size to give as a "thank you."
Reviewed on Dec. 16, 2010 by CooknFool
I think there is an ingredient missing. Follow directions and it fell in the middle. Toothpick came out dry and cake still very moist. Very disappointed in this cake.
Reviewed on Nov. 19, 2010 by uwasv_waya
A very good cake and I'm not a big fan of cakes. I do like cream cheese and anything maple flavored. I thought every cook learned to put flour on cake pans after using cooking spray, butter, or oil but one comment showed not every one knows this. To save time and mess I now use one of the baking sprays. They have the flour and oil mixed together. I have never gotten to much flour and wound up with white places onthe cake using the baking spray. if you are using a dry cake mix you can use some of the dry mix instead of flour.
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