Candied Pecan and Caramel Mini Cakes
Author: Nicole Nared-Washington from Brown Sugar Food Blog
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
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.
  • 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
  1. Preheat oven to 350 Degrees. Spray Mini Bundt Cake pans with baking spray and set aside.
  2. 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.
  3. Fill each bundt cake with ⅔rds of cake mix and bake on middle rack for 20 minutes. Allow to cool for 5 minutes and turn to cooling rack.
  4. To make the glaze:
  5. 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.
  6. Next, add the powdered sugar and whisk until well combined and add the pinch of salt.
Recipe by Brown Sugar Food Blog at