Using a butter pecan cake mix, this Heath bar mini bundt cakes recipe is easy to make. The bundt cakes are loaded with Southern flavors, crunchy chopped pecans, and Heath bar flavors and then topped with a homemade whiskey glaze to create an out of this world dessert.
Heath Bar Mini Bundt Cakes Recipe
If you’re looking for a show stopping dessert, these southern pecan bundt cakes are it. They are glazed with a sweet whiskey flavored butter glaze that’s out of this world.
Why You’ll Love This Whiskey Glazed Heath Bar Bundt Cakes Recipe
Kitchen Tools You Need To Make Pecan Heath Bar Cakes
*These are recommended kitchen tools. You do not have to use them to make this recipe, but it does make it easier! I’ve included links to some of my favorites that I use. *
- mini bundt cake pans
- kitchen mixer – stand mixer or handheld mixer
- whisk
- mixing bowl
- small pot
- sauce brush
Ingredients for XXX
- Butter pecan cake mix
- whole milk
- unsalted butter, softened
- eggs
- heath bar baking bits
- pecan chips
Whiskey Glaze
- unsalted butter, softened
- water
- honey
- sugar
- whiskey
- kosher salt
Be sure to check out the full recipe and ingredient list below
How To Make Southern Heath Bar Mini Bundt Cakes
See how easy these mini Heath bar bundt cakes are to make with these step by step instructions!
- Preheat oven to 350 degrees and spray a mini bundt pan with pam baking spray.
- Using a mixer, beat the butter pecan cake mix, milk, butter and eggs until combined and smooth.
- Fold in the 2 cups of heath bar bits and pecan chips. Stir until well mixed.
- Spoon batter into the mini bundt cakes, filling ¾ way full.
- Bake in the oven for 23-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly for 5 minutes before removing onto a wire rack.
To make the whiskey glaze:
- Using a small pot, combine the unsalted sweet cream butter, water, honey, sugar, whiskey and salt. Whisk until combined and allow to come to a boil.
- Remove and allow the glaze to cool slightly.
- Using a sauce brush, brush the whisky glaze over the bundt cakes.
- Garnish with more pecan chips and fresh whipped cream before serving.
Serving Suggestions
Th mini heath bundt cakes are perfect for serving a crowd. You’ll impress guests with this flavorful mini dessert after a good meal.
How to store these pecan whiskey bundt cakes
- Store: While best served immediately while it’s still warm, you can store these in an airtight container.
- Freeze: After baking, let the cakes cool completely so the glaze is set and wrap the cakes with plastic wrap. I do plastic wrap, freezer paper or foil, and then put them in a ziplock bag and store them in the freezer for up to 2 months.
- Defrost: Pull the heath bar mini bundt cakes out of the freezer, unwrap them, and let them thaw completely before serving.
Heath Bar Mini Bundt Cakes with Pecans with Whiskey Glaze
Ingredients
- 1 box butter pecan cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter, softened
- 3 eggs
- 2 cups heath bar baking bits
- 1 cup pecan chips
Whiskey Glaze
- 1/4 cup unsalted butter, softened
- 2 tablespoons water
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup Whiskey
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees and spray a mini bundt pan with pam baking spray.
- Using a mixer, beat the butter pecan cake mix, milk, butter and eggs until combined and smooth.
- Fold in the 2 cups of heath bar bits and pecan chips. Stir until well mixed.
- Spoon batter into the mini bundt cakes, filling ¾ way full.
- Bake in the oven for 23-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly for 5 minutes before removing onto a wire rack.
To make the whiskey glaze
- Using a small pot, combine the unsalted sweet cream butter, water, honey, sugar, whiskey and salt. Whisk until combined and allow to come to a boil.
- Remove and allow the glaze to cool slightly.
- Using a sauce brush, brush the whisky glaze over the bundt cakes.
- Garnish with more pecan chips and fresh whipped cream before serving
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
