Praline Mini Cakes

Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.

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Servings 12

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ingredients 13
Prep Time 20 min
Total Time 1 hr 55 min

Ingredients

Cakes

1: box 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

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Directions

1 Heat 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).
2 In 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.
3 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.
4 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 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.