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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.