Crunchy Pecan Pound Cake

Servings: 6

Preparation Time: 15 minutes

Baking Time: 45 minutes


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

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

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


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.

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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