Best 3 Praline Mini Cakes Recipes

Indulge in the divine symphony of flavors with our Praline Mini Cakes, a delightful confection that marries the richness of Southern praline with the delicate charm of moist and fluffy cakes. This exquisite treat is an irresistible union of textures and tastes, guaranteed to tantalize your taste buds and leave you craving more.

Our curated collection of recipes offers a diverse selection of Praline Mini Cakes, each with its own unique twist on this classic Southern dessert. From the classic Praline Mini Cakes, brimming with the nutty sweetness of pecans and the velvety embrace of caramel, to the decadent Chocolate Praline Mini Cakes, where rich chocolate and praline engage in a harmonious dance, this article has something to satisfy every palate.

For those seeking a gluten-free indulgence, our Gluten-Free Praline Mini Cakes provide a delightful alternative, allowing everyone to savor the praline experience without compromise. And for a touch of elegance, our Praline Cheesecake Mini Cakes elevate the classic praline flavor with a creamy cheesecake filling, creating a symphony of textures that will leave you spellbound.

These Praline Mini Cakes are not just culinary delights; they are edible works of art, perfect for any occasion. Whether you're hosting a festive gathering, celebrating a special moment, or simply seeking a sweet indulgence, these mini cakes will undoubtedly steal the show.

So embark on this culinary journey and discover the delectable world of Praline Mini Cakes. With our comprehensive recipes, you'll have everything you need to create these exquisite treats in the comfort of your own kitchen. Get ready to impress your loved ones and satisfy your sweet cravings like never before.

Check out the recipes below so you can choose the best recipe for yourself!

MINI PUMPKIN CAKES WITH PRALINE SAUCE

Mini Pumpkin Cakes with Praline Sauce image

My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 loaves (3 slices each).

Number Of Ingredients 17

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 cups canned pumpkin
4 large eggs
2 cups sugar
1/2 cup canola oil
1/2 cup butter, melted
PRALINE SAUCE:
1 cup packed brown sugar
1/4 cup butter
1/4 cup heavy whipping cream
1 cup chopped pecans

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PRALINE MINI CAKES

Praline Mini Cakes image

Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 12

Number Of Ingredients 13

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup chopped pecans
1/2 cup toffee bits
1/4 cup butter (do not use margarine)
1/2 cup packed brown sugar
2 tablespoons corn syrup
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup toffee bits

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then 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 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In 1-quart 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 whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.

Nutrition Facts : Calories 470, Carbohydrate 62 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 310 mg, Sugar 45 g, TransFat 0 g

PRALINE MINI BUNDT CAKES

Praline Mini Bundt Cakes image

These mini bundt's are so delicious and such a wonderful treat to serve at showers or parties. I have made these several times and everyone enjoys them. Hope you do too!

Provided by Carole F

Categories Cakes

Number Of Ingredients 14

Ingredients

1 box yellow cake mix (betty crocker supermoist)
1 1/4 c water
1/3 c vegetable oil
3 eggs
1/2 c chopped pecans
1/2 c toffee bits
GLAZE AND GARNISH
1/4 c butter (do not use margarine)
1/2 c packed brown sugar
2 Tbsp corn syrup
2 Tbsp milk
1 c powdered sugar
1 tsp vanilla
1/4 c toffee bits

Steps:

1. 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.
2. 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.
3. 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.
4. 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.

Tips:

Use a kitchen scale to measure your ingredients. This will ensure that your cakes are consistent in size and texture.
Make sure your butter and eggs are at room temperature before you start baking. This will help them to cream together more easily and result in a lighter, fluffier cake.
Don't overmix the batter. Overmixing can make the cakes tough.
Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking can make the cakes dry.
Let the cakes cool completely before frosting them. This will help the frosting to set properly.
Be creative with your frosting. You can use any type of frosting you like, or even a combination of frostings. You can also add flavorings, such as vanilla extract, almond extract, or chocolate chips.

Conclusion:

Praline mini cakes are a delicious and easy-to-make treat. They are perfect for any occasion, from a simple get-together to a special celebration. With a few simple tips, you can make sure that your praline mini cakes are perfect every time. So next time you're looking for a sweet treat, give these praline mini cakes a try. You won't be disappointed!