YOU WILL LOVE ADDING THIS SCRUMPTIOUS {MAPLE PECAN SHEET CAKE} TO YOUR HOLIDAY MENUS! PERFECT FOR WHEN YOU NEED  DESSERT FOR A LARGE NUMBER OF PEOPLE. THIS SHEET CAKE IS MOIST, FULL OF FLAVOR, AND RICH WHEN TOPPED WITH A CREAMY MAPLE CREAM CHEESE FROSTING.

Because of things I’m involved in, I very often find myself looking for dessert ideas to feed a crowd. Of all types of desserts, I love my sheet cake recipes the best! Simple to make, easy to transport and serve… but loaded with flavor and richness. You can’t beat that, especially when you see everyone enjoying and coming back for seconds! The pan is basically the size of 2 – 9×13 pans, so if you don’t have a sheet cake pan, you can split it between 2 – 9×13 pans. If you are looking for a sheet cake pan, Check out this Wilton one!

Another great recipe that feeds a crowd is this S’mores Bars Dessert!

This Maple Pecan Sheet Cake is made with maple syrup and real butter giving it a rich and dense texture, almost like a bar. Top it with Maple Cream Cheese Frosting and a sprinkle of toasted pecans and brown sugar, and you won’t be able to stop eating it! It’s SO yummy.

To toast the pecans, I simply chopped them and toasted them in a small, dry skillet, stirring constantly. It just takes 2-3 minutes.

If you’re a lover of MAPLE, you’ll enjoy our Better than Starbucks Maple Pecan Latte recipe!

Maple Pecan Sheet Cake

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Ingredients

For the cake

• 2 1/4 sticks butter, softened
• 3/4 cup brown sugar
• 3 cups flour
• 1 Tbs baking powder
• 3/4 tsp salt
• 3/4 cup maple syrup
• 1 cup milk
• 3 eggs
• 1 1/2 tsp vanilla
• 1/2 cup chopped pecans

For the frosting

• 12 oz cream cheese, softened
• 1 1/2 sticks butter, softened
• 2-3 Tbs maple syrup
• 2 lb bag powdered sugar

For the topping

• 1/2 cup toasted chopped pecans
• 2 Tbs brown sugar

Instructions

1. Preheat oven to 350°. Lightly grease a large sheet pan, or 2 9x13's.

Cake

1. Beat softened butter and brown sugar for 2 minutes until creamy.
2. In another bowl, mix flour, baking powder, and salt.
3. In another bowl, beat syrup, milk, eggs and vanilla using a whisk.
4. Mix the flour mixture and egg mixture into the butter mixture, alternating between the two, mixing in a little at a time.
5. Stir in chopped pecans.
6. Spread into prepared pan(s), and bake for 30 minutes.

Frosting

1. Cream cream cheese and butter together until smooth. Slowly add in the syrup and powdered sugar until fully incorporated.
2. Beat on high for 3 minutes.
3. Spread over cooled cake.

Topping

1. Sprinkle with toasted pecans and brown sugar.

Elisabeth Judy