Food and Recipes Desserts Cakes Praline Mini Cakes 5.0 (1) 1 Review There's something special about a cake that's just for you, no sharing required. Sure it may be miniature, but our Praline Mini Cakes give you that just-for-me feeling. Plus, with chopped pecans and toffee bits baked inside and Brown Sugar Icing on top, you're sure to eat every last bite. Perfect for fall and winter parties, whether displayed on a tiered dessert tray or individually plated at every place setting, this small treat will make a big splash however it's served. Start with mini fluted tube pans and shortening, and you'll be ready to bake before you know it (just 20 minutes of hands-on time, to be exact).When making the Brown Sugar Icing, make sure to remove pan from heat just as soon as it comes to a boil. Remember to keep stirring the mixture while cooking to prevent the sugar from burning. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Active Time: 20 mins Total Time: 1 hrs 40 mins Yield: 12 mini cakes Ingredients Praline Cakes Shortening Flour 1 (15.25-oz.) package yellow cake mix 1 cup water 1/2 cup vegetable oil 3 large eggs 1/2 cup chopped pecans 1/2 cup toffee bits Garnish: 1/4 cup toffee bits Brown Sugar Icing 1/4 cup butter 1/2 cup brown sugar 2 tablespoons corn syrup 2 tablespoons milk 1 cup powdered sugar 1 teaspoon vanilla extract Directions 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. Rate it Print