detail MaplePecanCake

Maple Pecan Cake with Truvía® Brown Sugar Blend and Truvía® Cane Sugar Blend

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 62% less sugar* than the original sugar-sweetened cake. Makes 20 servings.

Serving size

1 piece (85g)


300 Calories



  • 2 14 cup + 3 tablespoons (605 mL) all-purpose flour

  • 6 Tbsp (90 mL) Truvía® Cane Sugar Blend

  • 6 Tbsp (90 mL) Truvia® Brown Sugar Blend

  • 1 12 tsp (7.5 mL) baking soda

  • 1 tsp (5 mL) salt

  • 1 12 cup (375 mL) low fat buttermilk

  • 1 cup (250 mL) butter, melted

  • 6 Tbsp (90 mL) maple syrup

  • 1 tsp (5 mL) vanilla extract

  • 1 cup (250 mL) finely chopped pecans


  • 2 Tbsp (30 mL) light corn syrup

  • 13 cup (75 mL) pecan halves


  • 9 oz. reduced less fat cream cheese, softened

  • 14 cup + 1 Tbsp (75 mL) butter, softened

  • 4 Tbsp (60 mL) maple syrup

  • 2 14 cups (560 mL) Truvía® Cane Sugar Blend, powdered


  • 1.

    Preheat oven to 350°F (175°C). Spray and flour two 9” round pans.

  • 2.

    In a large bowl, combine the flour, Truvía® 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.

    Preheat oven to 425°F (220°C).

  • 6.

    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.

  • 7.

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

  • 8.

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

  • 9.

    Pour 2 14 cups (560 mL) of Truvía® Cane Sugar Blend in a blender and grind on high speed grind until powdered.

  • 10.

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

  • 11.

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

*This frosted cake has 300 calories and 17 grams of sugar per serving compared to the sugar-sweetened version which has 350 calories and 45 grams of sugar.

Nutrition Per Serving

Calories 300
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 35mg
Sodium 270mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 17g
Erythritol 10g
Protein 4g
Vitamin A 10% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 6% DV