Apple Cider Pecan Cookie Cake

This Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting recipe is full of Fall flavor and easy to make!

This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.

Cookie Cake

I have to admit that I have been waiting for fall baking for months now! I absolutely love the flavors of the fall season – don’t you?! Not to mention, the weather is finally starting to cool down just a bit … enough to make you want to turn on the oven and bake something!

This Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting is perfect for an after-dinner treat any time of the year, but it’s especially nice now that we’re heading into fall! It would also make a show-stopping treat for potlucks!

Apple Cider Pecan Cookie Cake recipe

FOR THE COOKIE CAKE

• butter,
• large egg
• vanilla extract
• Martha White© Apple Cider Muffin Mix
• chopped pecans

FOR THE APPLE CIDER BUTTERCREAM FROSTING

• butter
• powdered sugar
• apple cider

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5 from 1 vote

Servings: 12 servings

Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting

By Jamie Sherman

Full of fall flavor and easy to make! This Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting recipe gets off to a quick and easy start with Martha White muffin mix!

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

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Ingredients 

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For the cookie cake

• ▢ ½ cup butter, softened, 1 stick
• ▢ 1 large egg
• ▢ 2 teaspoons vanilla extract
• ▢ 2 packages Martha White© Apple Cider Muffin Mix, 7 oz each
• ▢ ½ cup chopped pecans

For the Apple Cider Buttercream Frosting

• ▢ ½ cup butter, softened, 1 stick
• ▢ 3 cups powdered sugar
• ▢ 3 – 4 tablespoons apple cider

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Instructions 

• Preheat oven to 350°F. Spray a 9-inch cake pan with cooking spray, or line the bottom of the pan with a piece of parchment paper and set aside.
• In a large mixing bowl, cream the butter until light and fluffy with an electric mixer. Add the egg and vanilla extract and mix until well combined. Add both packages of Martha White© Apple Cider Muffin Mix. Mix until dough comes together. Stir in the pecans. 
• Spread the dough into the prepared pan, using your clean hands or a spatula to help press out and evenly fill the pan. Bake 20-25 minutes or until the edges are golden brown and the cookie cake is cooked through.
• Remove cookie cake from the oven and place on a wire rack to cool completely in the pan.
• While the cookie cake is cooling, prepare the frosting by creaming the butter in a mixing bowl. Add the remaining ingredients and mix until combined, stopping the machine and scraping down the sides of the bowl at least once, then continuing to mix until the frosting is light and fluffy.
• Carefully run a butter knife around the outside edge of the cookie and carefully remove it from the pan. Place on a serving plate. Decorate with Apple Cider Buttercream Frosting.

Notes

• This frosting would be great on a spice cake mix.

Nutrition

Calories: 564kcal, Carbohydrates: 93g, Protein: 4g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 711mg, Potassium: 34mg, Fiber: 0.4g, Sugar: 49g, Vitamin A: 498IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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