Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.
Praline Mini Cakes
- Prep Time 20 min
- Total 1 hr 55 min
- Servings 12
- Ingredients 13
Ingredients
Cakes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
Glaze and Garnish
- 1/4 cup butter (do not use margarine)
- 1/2 cup packed brown sugar
- 2 tablespoons corn syrup
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 cup toffee bits
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
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Step2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then 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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Step3Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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Step4In 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 beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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