Crunchy Pecan Pound Cake

Servings: 6

Preparation Time: 15 minutes

Baking Time: 45 minutes

INGREDIENTS

2 packages Bimbo Mini Mantecadas con Nuez (Pecan Mini Muffins)
4 tablespoons vanilla, softened
1 battered egg

FILLING:
11 oz cream cheese
1/2 cup milk caramel (cajeta)
2 tablespoons cornstarch
3 eggs
1 tablespoon vanilla

TOPPING:
1/2 cup chopped pecans
1/2 cup milk caramel (cajeta)

PREPARATION

BASE:
1. Crumble the Bimbo Mini Mantecadas con Nuez and mix with butter and the battered egg until forming a soft paste.
2. Line a cake pan 21 cm (8.2 inches) in diameter with the mixture, making sure the base and sides of the pan are covered well.

FILLING:
1. Blend all ingredients and pour the mixture in the crust.
2. Bake at 350°F for 20 minutes; then, lower the temperature to 320°F for 20 minutes, or until a toothpick comes out clean.
3. Remove from oven, add milk caramel (cajeta) and sprinkle chopped pecans.
4. Let cool for a few minutes and then garnish with strawberries and mint leaves.

TIP: Garnish with your favorite fruit or whole pecans.
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