How to Make It
Preheat oven to 350°F. Generously grease 2 (6-cup) mini fluted tube pans with shortening (do not use cooking spray); lightly flour.
Make the Praline Cakes: Beat cake mix and next 3 ingredients together at low speed with an electric mixer 30 seconds. Increase speed to medium, and beat 2 minutes, stopping to scrape down sides as needed. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among prepared cake pans.
Bake at 350°F for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).
Make the Brown Sugar Icing: Melt 1/4 cup butter in a 1-qt. saucepan over medium-high heat. Stir in 1/2 cup brown sugar, 2 Tbsp. corn syrup, and 2 Tbsp. milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in 1 cup powdered sugar and 1 tsp. vanilla extract with whisk until smooth.
Drizzle about 1 Tbsp. Brown Sugar Icing over each cake. Store loosely covered at room temperature.