praline pecan pound cake
Pecans and Pralines are my favorite.
prep time
20 Min
cook time
55 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 1 box butter pecan or yellow cake mix
- 1 (16 oz) can coconut pecan frosting
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup water
- 1/2 cup toffee chips
- 1 cup chopped pecans
- GLAZE AND GARNISH
- 1/4 cup butter
- 1/2 cup brown sugar, firmly packed
- 2 tablespoons corn syrup, light
- 2 tablespoons milk
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup toffee chips
How To Make praline pecan pound cake
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Step 1Preheat Oven to 350 degrees. Grease and flour a 10-inch Bundt Pan.
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Step 2In large bowl combine cake mix, frosting, eggs, oil, water and beat on low for 30 seconds. Beat on medium speed with electric mixer for 2 minutes scraping bowl occasionally. Fold in 1/2 cup of pecans and 1/2 cup of toffee bits.
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Step 3Sprinkle the remaining 1/2 cup of pecans into prepared Bundt pan, pour batter over pecans.Level batter by holding pan 3 or 4 inches above counter, then dropping it flat onto the counter. Do this several times to release air bubbles and assure you have a level cake.
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Step 4Bake for 55 minutes or until toothpick inserted in center of cake comes out clean.Cool for 15 minutes; remove from pan to cooling rack. Cool completely.
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Step 5In a 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk, stirring frequently. Bring to a rolling boil, remove from heat, and immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle over cake, sprinkle with toffee bits. Store loosely covered at room temperature.
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