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Praline Bundt Cake

Ingredients

Cake

  • 1 box of yellow cake mix
  • 1 ¼ cups water
  • 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.