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–+ servings
Raspberry Pecan Topped Cake topped with a dollop of whipped cream

Raspberry Pecan Topped Cake

Print Recipe
This simple cake can be whipped up in a pinch and is a guaranteed crowd-pleaser. Serve with a dollop of whipped cream!
Course Dessert
Servings 8
Calories 280

Ingredients

  • ¾ granulated sugar
  • ½ cup unsalted butter softened
  • 2 eggs
  • 1 cup all purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon of vanilla
  • 12- ounce bag of frozen raspberries
  • ½ cup of chopped pecans for topping
  • 1 tablespoons granulated sugar for topping
  • 1 tablespoons lemon juice for topping
  • 1 teaspoon cinnamon for topping
  • Whipped cream for serving

Instructions

  • Heat oven to 350 degrees.
  • Cream the sugar and butter in a bowl. Add the eggs one at a time and continue to beat until well incorporated.
  • Add the flour, baking powder, vanilla and beat well.
  • Pour the batter into a 9 or 10-inch prepared pan and spread evenly in the pan.
  • Place the frozen raspberries on top of the batter.
  • Sprinkle with pecans, sugar, lemon juice, and cinnamon.
  • Bake for about 1 hour. Remove from the oven and cool. Serve directly from the pan or turnout on a cake plate.
  • Serve with a dollop of whipped cream.

Notes

Nutrition per serving is for 1 slice, 1/8 of cake without whipped cream.

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Cholesterol: 75mg | Sodium: 80mg | Fiber: 3g | Sugar: 23g