PUMPKIN BARS WITH MAPLE PECAN CREAM CHEESE ICING | Cakecrafted Recipes

🧁 Butter Pecan Pound Cake with Maple Brown Sugar Cream Cheese Glaze – Don’t Lose This Recipe “This isn’t just cake — it’s Southern attitude baked in butter. Still think your grandma’s recipe can beat this?” 😏 Warm butter, toasted pecans, and maple cream — this isn’t just dessert, it’s a Southern love song baked in a bundt pan. Every slice melts slow, like golden sunshine over a fall porch. The brown sugar glaze hugs the cake with that sweet, nutty warmth that only home can give. 🥣 Ingredients

Chocolate Sauce Ingredients: ½ cup sugar ½ cup water ½ tsp unsweetened cocoa powder ¼ tsp vanilla extract 1 tsp cornstarch (optional for thickness) Instructions: Add sugar, water, cocoa, and cornstarch to a saucepan. Cook over medium heat, whisking until smooth and slightly thickened. Remove from heat and stir in vanilla. Cool before serving. --- Maple Caramel Sauce Ingredients: 1 cup brown sugar ½ cup unsalted butter ¾ cup heavy cream 1 tsp maple extract Instructions: Melt butter in a saucepan.

I’m testing a new Pumpkin Roll with Maple Cream Cheese Frosting, and that moment of inverting and rolling is so nerve-wracking - especially since it’s my very first time rolling a grain-free cake! 🍂 Happy to report it worked (!!), and I’ll be sharing the recipe with my email friends in just a few weeks. The perfect little taste of fall baking. ps my test kitchen manager Paige says I’m the only person on earth who rolls a cake and thinks of a Disney movie 😆 | Danielle Walker's Against All Grain

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