These small cakes are warm, light, soft and fluffy with a syrupy pecan pie "top." If you're looking for a quick dessert for a Friendsgiving, family holiday lunch or just your weekend baking this fall -this is for you!
It comes together quickly, with a secret short-cut ingredient you'll see below. They will never know with how cute and impressive these little cakes look! You can make in a full bundt pan or in a mini bundt pan like I did in the picture below. I'm partial to all things "mini" but if you're feeding a crowd, go ahead and use a full bundt pan!
Makes: ~ 12 servings
Time: 25 minutes prep + 16 minutes bake time
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Kitchen scale (optional)
2 mini bundt pans OR 1 full bundt pan
Measuring cups and spoons
Mixing bowls and spoons
Small sauce pan
Pecan Pie "Topping"
1/2 cup (113 g) unsalted butter
1/2 cup packed (100 g) light brown sugar
1/4 cup (92 g) light corn syrup
1/4 tsp salt
1 cup chopped pecans (toasted - instructions below)
1 box vanilla/white cake mix (you can use any brand)
3 large eggs, at room temperature
1/2 cup vegetable oil
1 cup water, at room temperature
3 tbsp sour cream, at room temperature
Pecan Pie Topping:
Preheat oven to 350 degrees Fahrenheit. Once preheated, lay pecans on a baking sheet and bake in preheated oven for 10 minutes, stirring halfway. Let cool until you can touch them and roughly chop.
Melt butter and mix in the brown sugar, corn syrup and salt. Then mix in the chopped pecans
Spoon mixture evenly into mini bundt pan cavities (for 12 total) or if using a bundt pan, pour the entire amount into the pan.
Combine all ingredients in one bowl and pour evenly into the mini bundt pan cavities or spread evenly in the large bundt pan, if using that instead.
Cook time for mini bundts: Bake at 350 degrees Fahrenheit for 16 minutes or until the cake springs back slightly to touch
Cook time for full bundt pan: Bake at 350 degrees Fahrenheit for about 30-40 minutes or until cake springs back slightly to touch.
Tip: sometimes when the batter rises, the syrup may bubble up a little and may go over the edge of the pan. It will only be a small amount, but it can cause a mess in the oven and some smoke! In case this happens, I would encourage you to place a rimmed sheet pan under the cake in the oven.
Store at room temperature for up to 3 days or in the fridge for up to 5 days. If you store in the fridge, reheat the cake in the microwave for 15-30 seconds to re-melt the syrupy goodness on top before serving. :)
xoxo - JBakes