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Pumpkin Pecan Cake Glazed with Maple Bourbon Syrup

8 servings



Nutritional Facts Per Serving

5 g
55.9 g
2.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 309
  • Fat 6.9 g
    • Saturated   0.9 g
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   341 mg
  • Carbohydrate 55.9 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 5 g
    • Vitamin A 63 %
    • Vitamin C 5 %
    • Calcium 5 %
    • Iron 16 %


Preheat the oven to 350 degrees F. Lightly vegetable spray a non-stick, 9-inch round cake pan. Mix the flour, cinnamon, baking soda, baking powder and salt into a bowl, and then set aside. In another bowl, beat together the eggs, pumpkin, sugar and apple sauce. Mix the dry mixture into wet until just combined. Fold in the pecans. Spoon the mixture into the cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the centre pull outs clean.

Place the maple syrup and bourbon in a small pot and bring to a simmer, then remove from heat. When cool enough to handle, unmould cake and set rounded side up on a cake plate. Brush with a 1/4 of the syrup and allow it to be absorbed by the cake. Repeat until all the syrup is used. Serve slices of the cake, if desired, with a dollop of the whipped cream or scoop of vanilla ice cream.

Serving Suggestions

This moist, autumn cake would pair nicely with a scoop of a flavoured ice cream such as candied ginger, maple walnut, or caramel. A small spoon of lightly whipped cream or brown sugar-sweetened sour cream would also go great with this cake.

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