PRALINE MINI BUNDT CAKES

Praline Mini Bundt Cakes image

Provided by Carole F

Categories Cakes

Number Of Ingredients 14

1 box yellow cake mix (betty crocker supermoist)
1 1/4 c water
1/3 c vegetable oil
3 eggs
1/2 c chopped pecans
1/2 c toffee bits
GLAZE AND GARNISH
1/4 c butter (do not use margarine)
1/2 c packed brown sugar
2 Tbsp corn syrup
2 Tbsp milk
1 c powdered sugar
1 tsp vanilla
1/4 c toffee bits

Steps:

1. Heat 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.
2. In 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.
3. Bake 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.
4. In 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.