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Praline Bundt Cake

pralinebundtcakeOne 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.

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

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

Praline Bundt Cake

Ingredients

Cake

  • 1 box of yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits

Glaze and Garnish

  • 1/4 cup butter
  • 1/2 cup brown sugar packed
  • 2 tablespoons corn syrup
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 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 1/2 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.
Recipe from Betty Crocker

 

 

 

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