Mini Butter Pecan Cakes with Cookie Butter Drizzle
Mini Butter Pecan Cakes with Cookie Butter Drizzle
ingredients
- 1 box butter pecan cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 cup fresh pecan pieces
- ½ cup cookie butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
steps
- 1.
Preheat the oven to 350°F (175°C). Grease and flour 12 mini cake pans.
- 2.
In a large mixing bowl, combine the butter pecan cake mix, eggs, water, vegetable oil, vanilla extract, and salt. Blend until well combined and smooth.
- 3.
Gently fold in the fresh pecan pieces into the cake batter, ensuring an even distribution.
- 4.
Pour about 1 tablespoon of melted cookie butter into the bottom of each prepared mini cake pan, spreading it evenly.
- 5.
Carefully spoon the cake batter over the cookie butter in each pan, filling them about ¾ full.
- 6.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 7.
Allow the mini cakes to cool in the pans for 5 minutes before inverting onto a serving platter.
- 8.
Serve warm, allowing the cookie butter to drizzle down the sides, and enjoy!
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