• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 20

Pecan Cake with Cookie Butter Frosting

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup pecan halves
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup butter, softened
  • 4 large Nellie’s Free Range Eggs
  • 1/4 cup maple syrup
  • 2 tablespoons 2% milk
  • 1-2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 cup Biscoff creamy cookie spread
  • 1/4 cup 2% milk


Preheat oven to 350°. Grease a 13x9-in. baking pan.
Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, one at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.

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