Description
This Candied Pecan and Caramel Mini Cakes recipe are delicious and easy to make. Topped with an easy caramel glaze and buttery moist yellow cake.
Ingredients
Scale
- 1 Yellow Cake Mix box
- 3 eggs
- 2 tbsp. Brown sugar
- 2 tbsp. Butter
- 1 tsp. Vanilla extract
- ½ c. water
- ⅓ c. oil
- Dollop of sour cream
- ½ c. pecan pieces
- Glaze
- 4 tbsp. Butter
- ½ c. light brown sugar, packed
- ⅓ c. heavy cream
- 1 c. powdered sugar, sifted
- Pinch of salt
Instructions
- Preheat oven to 350 Degrees. Spray Mini Bundt Cake pans with baking spray and set aside.
- In a large bowl, add the cake mix, eggs, brown sugar, butter, vanilla extract, water, vegetable oil, and mix until well combined. Add a dollop of sour cream and pecans and stir once more to blend well.
- Fill each bundt cake with 2/3rds of cake mix and bake on middle rack for 20 minutes. Allow to cool for 5 minutes and turn to cooling rack.
- To make the glaze:
- In a medium saucepan, melt the butter and add the brown sugar on medium heat. Whisk to combine and allow to come to a slight boil for 5 minutes. Slowly pour in the heavy cream and whisk until well mixed. Remove from heat and allow to cool for 5 minutes.
- Next, add the powdered sugar and whisk until well combined and add the pinch of salt.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert