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You’ll love the scent and taste of the maple pecan bread mix from Williams Sonoma. Turn their easy mix into an adorable fall-inspired mini maple pecan cake for everyone to enjoy!
This post is sponsored by Williams Sonoma Canada. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands and products that make Love In My Oven possible.
Fall, fall, fall! I’m LOVING it this year!! I’ve probably already gushed about it in an earlier post but I can’t help myself. We’re just having the most beautiful fall weather ever – at least the nicest I can remember in a long time. I’ve gotten so used to expecting it to snow at the end of September or the first week of October, but we’re having long, sunny warm days and the end is still not in sight. Hooray!
Most of you know that I’m a summer girl through and through, but I truly do bask in the splendor that fall has to offer (a proper fall, not a one-week fall like we usually get). The colors of the leaves are just spectacular, the days are warm but the nights are chilly and cozy. There’s a definite crispness to the air in the morning, and everything just smells wonderful.
Weather aside, I ADORE the flavors of fall. What usually comes to mind for you? Pumpkin spice obviously, but chai, ginger, apple and maple are some of the best fall has to offer as well. This mini maple pecan cake is PERFECTLY fall – and the super cute Nordic Ware bundt pan helps too!!
What is a mini maple pecan cake?
These mini little cakes are actually more of a bread, since they’re made with the quick bread mix from Williams Sonoma. They’re so sweet though, that they definitely taste like more of a little cake to me! This dessert is the EASIEST. Literally just dump, mix and bake.
I jazzed things up a little bit by filling the insides of these little cakes with cream cheese. YES I did! So good. The cream cheese filling is a subtle surprise when you bite into a little cake.
How do you make mini maple pecan cakes?
Start by stirring together the maple pecan quick bread mix, along with 2 eggs, melted butter and milk.
At the same time, make the cream cheese filling by whisking together 6 ounces of softened cream cheese with 1 egg and 2 tablespoons of powdered sugar.
Spray the bundt pan well with non-stick spray, and lightly dust it with flour. Then scoop about 2 tablespoons of batter into the bottom of each pan cavity, followed by a tablespoon of the cream cheese filling. Top the cream cheese filling with an addition tablespoon of batter; you want the cavities to be about 3/4 full, not full to the brim or overflowing.
How long does it take to bake a mini maple pecan cake?
The cakes take about 18-20 minutes in the oven, or until a toothpick inserted in the middle comes out clean! If you are using a different mini bundt cake pan then the one pictured above, you’ll have to adjust the bake time accordingly. If the cavities are deeper than this one, you’ll need to bake the cakes a little longer, and use more batter to fill them!
The cakes can be decorated with cream cheese frosting, or eaten just the way they are. I liked using the icing to follow the lines of the cake pan, to really emphasize the shape of the pan. The addition of crushed pecans on top was just the “icing on the cake”!
Does this have to be a MINI maple pecan cake recipe?
No! Follow the instructions on the bag of the Williams Sonoma mix, and you can bake this in a loaf (quick bread) pan and swirl the cream cheese filling throughout the middle, OR bake this in a smaller-sized bundt cake pan.
Since it’s technically a quick “bread” recipe, you can definitely eat this for breakfast (icing and all)!
The little cakes will stay fresh in an airtight container, at room temperature for 2-3 days. You could also freeze them for up to 2 months!
Happy fall baking!
Some other fall-inspired recipes you might like:
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Mini Maple Pecan Cake
- Total Time: 40 minutes
- Yield: 18 mini cakes 1x
Description
You’ll love the scent and taste of the maple pecan bread mix from Williams Sonoma. Turn their easy mix into an adorable fall-inspired mini maple pecan cake for everyone to enjoy!
Ingredients
- 1 package Williams Sonoma maple pecan quick bread mix
- 1 cup milk
- 125g unsalted butter, melted
- 2 eggs
- optional: 1/4 cup crushed pecans, for topping
Cream Cheese Filling
- 6 oz softened cream cheese
- 2 tbsp powdered sugar
- 1 egg
Cream Cheese Frosting
- 2 oz softened cream cheese
- 2 tbsp powdered sugar
- 1 tsp heavy cream
Instructions
- Preheat the oven to 350 F and spray the inside cavities of a mini bundt cake pan and lightly dust it with flour. In a large mixing bowl, mix together the maple pecan bread mix, the milk and melted butter followed by the eggs, one at a time. Scoop two tablespoons of batter into each bundt cake cavity.
- In another mixing bowl or using a stand mixer fitted with the whisk attachment, mix together the softened cream cheese, powdered sugar and egg until smooth. Place one tablespoon of cream cheese filling on top of each bundt cake cavity. Top each cavity with an additional tablespoon of quick bread batter.
- Bake the cakes for 18 minutes, then check with a toothpick inserted in the center to see if it is done. If the toothpick comes out wet, bake for an additional 1-2 minutes. Allow the cakes to rest in the pan for 5 minutes before quickly inverting the pan on to a cooling rack and releasing the cakes from the pan to cool completely. Repeat above steps with remaining batter.
- Prepare the cream cheese frosting by whisking together the cream cheese, powdered sugar and heavy cream. The consistency should be slightly drizzly, so add more cream if necessary to achieve this. Drizzle each cake with cream cheese frosting, then top with crushed pecans if desired.
Mini maple pecan cakes can be kept in an airtight container, at room temperature, for 2-3 days or in the freezer for up to 2 months.
Notes
*If using a different mini bundt cake pan, adjust batter amounts in the cavities as necessary.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: cake
- Method: oven bake
- Cuisine: american
I am really enjoying the maple pecan flavours in these little cakes! So perfect for fall time
Absolutely! Thanks Christie!!
These are absolutely adorable fall mini-cakes and I love the flavors going on. I was just shopping at WS this morning, I guess will need to get several of one more thing after seeing these babies:)
It’s hard not to spend a lot of time (and money) at WS! Their products are so lovely!!