Ingredients

The following ingredients have 24 Servings
  • 1 box(es) yellow cake mix (betty crocker supermoist)
  • 1 1/4 cup(s) water
  • 1/3 cup(s) vegetable oil
  • 3 - eggs
  • 1/2 cup(s) chopped pecans
  • 1/2 cup(s) toffee bits
  • GLAZE AND GARNISH
  • 1/4 cup(s) butter (do not use margarine)
  • 1/2 cup(s) packed brown sugar
  • 2 tablespoon(s) corn syrup
  • 2 tablespoon(s) milk
  • 1 cup(s) powdered sugar
  • 1 teaspoon(s) vanilla
  • 1/4 cup(s) toffee bits

Instruction

  • Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
  • Bake 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1 qt. saucepan, melt butter over medium high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.