Maple Pecan Cake Recipe

Maple Pecan Cake on a white plate

Chopped pecans add delicious flavor to this cake topped with decadent cream cheese frosting flavored with real maple syrup. This cake has 14% fewer calories* and 60% less sugar* per serving than the original sugar-sweetened cake. Makes 20 servings.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving size: 1 piece (85g)

Calories: 300 Calories



  • 2 14 cup + 3 tablespoons all-purpose flour

  • 6 Tbsp Truvia Cane Sugar Blend

  • 6 Tbsp Truvia Brown Sugar Blend

  • 1 12 tsp baking soda

  • 1 tsp salt

  • 1 12 cup low fat buttermilk

  • 1 cup butter, melted

  • 6 Tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 cup finely chopped pecans

Glazed Pecans

  • 2 Tbsp light corn syrup

  • 13 cup pecan halves


  • 9 oz. reduced less fat cream cheese, softened

  • 14 cup + 1 Tbsp butter, softened

  • 4 Tbsp maple syrup

  • 2 14 cups Truvia Cane Sugar Blend, powdered


  • 1.

    Preheat oven to 350° F. Spray and flour two 9” round pans.

  • 2.

    In a large bowl, combine the flour, Truvia Cane Sugar Blend and Brown Sugar Blend, baking soda, and salt. In a smaller bowl, combine buttermilk, melted butter, maple syrup and vanilla.

  • 3.

    Stir the wet mixture into the dry mixture, then fold in the chopped pecans.

  • 4.

    Divide the mixture into the round pans and bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Let the cake layers cool in pan for 10 minutes before removing them onto a wire rack to cool completely.

  • 5.

    In a small saucepan bring the corn syrup to a boil, then stir it for 1 minute or until slightly thickened. Remove from heat and stir in pecan halves until coated.

  • 6.

    Remove the coated pecans from the syrup and place them in a single layer on a foil-lined baking sheet.

  • 7.

    In a small bowl, beat the cream cheese, butter, and syrup until smooth.

  • 8.

    Pour 2 14 cups of Truvia Cane Sugar Blend in a blender and grind on high speed grind until powdered.

  • 9.

    Blend the powdered Cane Sugar Blend into the cream cheese mixture until smooth.

  • 10.

    Frost cooled cake layers and top with glazed pecans. Store refrigerated.

*This frosted cake has 290 calories and 18 grams of sugar per serving compared to the sugar-sweetened version which has 340 calories and 46 grams of sugar.

Nutrition Per Serving

Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 35mg
Sodium 280mg
Total Carbohydrate 41g
Dietary Fiber 1g
Total Sugars 18g
Erythritol 10g
Protein 4g
Vitamin D 0% DV
Calcium 4% DV
Iron 4% DV
Potassium 2% DV
Maple Pecan Cake is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Winters delight.. I substituted 1 cup of the flour for Brown rice flour. I also don't use corn syrup on anything, so I used pure maple syrup. Trivia is a game changer for everyone wanting to slim down. I've dropped 20 pound in a year just by switching from Splenda to Trivia.
Date published: 2017-01-04
Rated 5 out of 5 by from Just wonderful!!! made this and I'm glad I did :)..will be sharing this recipe!!'
Date published: 2016-03-05
Rated 5 out of 5 by from Tantalizing ! Loved the combo of maple & , brown sugar. The ingredient list was not too long, and you can make it in easy steps. I did substitute reduced maple syrup for the corn syrup as I feel it is a bit less processed, but the result is still amazing ! My entire staff loved this when I shared it at a buffet. Rich flavor.
Date published: 2015-02-05
Rated 5 out of 5 by from Easy and Delicious I love real maple syrup and think this cake was be absolutely wonderful. The recipe was easy to follow and think I will plan to make it for my family again soon. I love the fact that it has less calories than an ordinary recipe.
Date published: 2015-02-04
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