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Praline Mini Bundt Cakes Recipe

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This recipe for Praline Mini Bundt Cakes is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cakes:
1 pkg. yellow cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1/2 cup chopped pecans
1/2 cup English toffee bits
Brown Sugar Glaze
1/4 cup butter (do not use margarine)
1/2 cup packed brown sugar
2 Tbsp. corn syrup
2 Tbsp. milk
1 cup powdered sugar
1 tsp. vanilla
1/4 cup English toffee bits
Directions:
Directions:
Heat oven to 350ºF. Generously grease 12 mini fluted tube cake pans or 12 jumbo muffin cups with shortening (do not spray with cooking spray); lightly flour.
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.
Bake18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
In 1-quart 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 drizzle about 1 Tbsp. glaze over each cake; sprinkle each wit 1 tsp. toffee bits. Store loosely covered at room temperature.

 

 

 

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