Praline Bundt Cake

One of my favorite cookies to make during Christmas requires a butter flavored cake mix. I usually buy a couple of boxes in November to have on hand for when I decide to make the cookies. However, I mistakenly bought a yellow cake mix and it has been in our cabinet since.

Last week I decided I needed to use it but didn't want to make the cake itself. I flipped through some cookbooks and found a recipe for this bundt cake and decided I would make it since I had all the ingredients.

This cake can easily be made by using a mini bundt pan which I don't have. Those little cakes always look adorable!

Do you have a favorite recipe that require a cake mix? I would love to check it out. 

Print Recipe

Praline Bundt Cake

Ingredients

Cake

• 1 box of yellow cake mix
• 1 ¼ cups water
• ⅓ cup vegetable oil
• 3 eggs
• ½ cup chopped pecans
• ½ cup toffee bits

Glaze and Garnish

• ¼ cup butter
• ½ cup brown sugar packed
• 2 tablespoons corn syrup
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon vanilla
• ¼ cup toffee bits

Instructions

Cake

• Heat oven to 350 degrees for a shiny metal pan or 325 degrees for a dark or nonstick pan.
• Grease pan with shortening and lightly dust with flour.
• In a large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed.
• Beat on medium speed for two minutes.
• Fold in pecans and the ½ cup toffee bits.
• Pour batter into pan
• Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely, about 1 hour.

Glaze

• In a saucepan, melt butter over med-high heat.
• Stir in brown sugar, corn syrup and milk.
• Heat to a rolling boil over med-high heat, stirring frequently; remove from heat.
• Immediately beat in powdered sugar and vanilla with a wire whisk until smooth.
• Immediately drizzle over cooled cake and sprinkle with toffee bits.

Notes

Store loosely covered at room temperature.