Praline Mini Bundt Cakes

I make these Mini Bundt cakes at least once or twice a year since I got the recipe. I would make them a little oftener as they are requested often, but greasing and flouring the pans is a real chore. 

The recipe states not to use cooking spray so I never have. I rarely use it anyway, I think it has an unpleasant taste and odor. 

That said, the cakes are easy to make, attractive to take some where and taste good. Do give them a try.

Praline Mini Bundt Cakes

CAKES

1 box yellow cake mix

1 ¼ cups water

⅓ cup vegetable oil

3 eggs

½ cup chopped pecans

½ cups toffee bits (I use the plain ones, not chocolate covered)

GLAZE AND GARNISH

¼ cup butter (do not use margarine)

½ cup packed brown sugar

2 Tablespoons corn syrup

2 Tablespoons milk

1 cup powdered sugar
1 teaspoon vanilla

¼ cup toffee bits

Heat oven to 350°. Generously grease and flour 12 cup mini fluted tube pans or 12 cup jumbo cupcake pans with shortening and flour lightly. Do not use spray with cooking oil.

1. In large bowl, beat cake mix, water, oil, and eggs with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold in Pecan and toffee bits and divide evenly between mini pans. 
2. Bake 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.
3. In 1 quart saucepan, melt butter add everything except powdered sugar, vanilla and toffee bits. Bring to a boil stirring often. Remove from heat, add vanilla, powdered sugar whisking smooth. Quickly glaze each with about 1 tablespoon of the glaze. Sprinkle with toffee bits. I find it  simpler to stir the toffee bits in with the glaze.

The directions are a little confusing, in that it does not take 12 pans, but makes 12 cakes. This is from Betty Crocker Super Moist Cakes  2008.