praline mini bundt cakes
(1 rating)
These mini bundt's are so delicious and such a wonderful treat to serve at showers or parties. I have made these several times and everyone enjoys them. Hope you do too!
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(1 rating)
yield
24 serving(s)
Ingredients For praline mini bundt cakes
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1 boxyellow cake mix (betty crocker supermoist)
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1 1/4 cwater
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1/3 cvegetable oil
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3eggs
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1/2 cchopped pecans
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1/2 ctoffee bits
- GLAZE AND GARNISH
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1/4 cbutter (do not use margarine)
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1/2 cpacked brown sugar
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2 Tbspcorn syrup
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2 Tbspmilk
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1 cpowdered sugar
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1 tspvanilla
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1/4 ctoffee bits
How To Make praline mini bundt cakes
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1Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
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2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
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3Bake 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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4In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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