Heath Bar Mini Bundt Cakes with Pecans with Whiskey Glaze
Using a butter pecan cake mix, this Heath bar mini bundt cakes recipe is easy. It’s loaded with Southern flavors, crunchy chopped pecans, and Heath bar flavors.
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
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