Praline Pumpkin Mini Cakes
1/2 cup firmly packed brown sugar
1/4 cup butter
3 tablespoons heavy cream
3/4 cup chopped pecans
1 cup water
3 large eggs
Heat oven to 350°F. Coat 24 muffin cups with no-stick cooking spray. Cook brown sugar, butter and cream in medium saucepan over low heat, stirring constantly, until sugar is completely dissolved. Pour evenly into prepared muffin cups. Sprinkle evenly with chopped pecans.
Prepare cake mix batter according to package directions using water, oil and eggs. Divide evenly over pecan layer in muffin cups. Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes. Carefully invert onto baking sheet. Cool completely.
Place frosting in small heavy-duty resealable plastic bag. Microwave on HIGH 5 to 10 seconds to soften. Cut small corner off bottom of bag. Drizzle frosting lightly over cakes in a spiral pattern.
Serving Size (1 of 24 cupcakes), Calories 210 (Calories from Fat 100), Total Fat 11g (Saturated Fat 3g, Trans Fat g), Cholesterol 30mg, Sodium 220mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 17g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.