Last-Minute Baking

Sometimes, baking needs to happen regardless of what’s in your pantry or how much effort you feel like using. Friday night was one of those nights. I needed cake, and I’d promised to bring a dessert to my mother-in-law’s for dinner. But the process of creaming butter and sugar, carefully measuring flour and leavening agents just seemed too tedious for my unusually occupied mind.

What I did have was a cake mix. And some maple extract, pecans, and a little cream cheese. See, cake mixes aren’t always bad…especially when you doctor them up a little. So without further ado…


Maple Pecan Cake with Maple Cream Cheese Frosting

1 vanilla cake mix (and the oil, eggs, water to make it)
2 tbsp maple extract
1/2 cup chopped pecans
1 tsp cinnamon

For the frosting:
1 pkg cream cheese
1/4 cup butter
3 cups icing sugar
2 tsp maple extract
1 tsp cinnamon

Mix the cake batter according to directions on the package, and add cinnamon, maple extract and pecans. Bake for about 30 minutes, or according to package directions.

In the bowl of a mixer, beat together the cream cheese and the butter. Add cinnamon, and 1 cup of icing sugar and beat until thoroughly incorporated. Alternate additions of remaining icing sugar and maple extract, until it is a good consistency for spreading. If needed, add milk to thin, or more icing sugar to thicken. Wait until cake is completely cooled before frosting.

3 thoughts on “Last-Minute Baking

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