Pecan Spice Cake

5 from 2 reviews

A deliciously addictive Pecan Spice Cake from Tupperware.


For the pecan spice mixture

For the cake


  1. Preheat the oven to 180°C (350°F).
  2. Line a 24 cm (9 inch) cake tin with baking paper and grease the sides.
  3. Mix together the ingredients for the pecan spice mixture in a bowl and set aside.
  4. In a separate bowl, cream together the butter, caster sugar and light brown sugar.
  5. Beat in the eggs, one at a time.
  6. Then add the flour, baking powder, almond meal and sour cream.
  7. Mix everything together until well-combined.
  8. Pour half of the batter into the cake tin.
  9. Sprinkle with half of the pecan spice mixture.
  10. Spread over the remaining batter and sprinkle the remaining pecan spice mixture over the top.
  11. Bake for 45-60 minutes, or until the centre of the cake is cooked.
  12. Leave the cake in the tin for about 10 minutes, before removing it carefully to a cooling rack.
  13. This cake is delicious served warm.

Kitchen Notes

This recipe is a bit forgiving. I once discovered that I had no almond meal, so I instead used ground hazelnuts with great success. Another time, I didn’t have enough sour cream so I made up the difference with natural yoghurt.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.