Ingredients
1 cup pecans, roughly chopped
¼ cup light corn syrup
½ cup dark brown sugar
½ cup salted butter, cubed
1 box yellow cake mix
1 chai teabag
Tools Needed
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Bake with Me
Preparation
Preheat oven to 350℉. Lightly grease a mini bundt pan and set aside.
In a saucepan over medium heat, combine pecans, corn syrup, brown sugar, and butter. Stir constantly until the butter and sugar have melted then remove from the stove.
Fill the mini bundt cavities ¼ full with the pecan mixture then set aside.
Pour the cake mix into a large bowl. Cut the teabag and pour the chai into the bowl then whisk well. Next, prepare the cake according to the box instructions.Â
Pour the batter directly over the pecan mixture in each cavity, until ¾ full. Tap the pan on the counter a few times to remove any air bubbles.
Bake the mini bundts in the preheated oven for 16-20 minutes, or until a cake tester inserted into the center comes out clean.
Allow the cakes to cool in the pan for 10 minutes, then carefully invert onto a large plate or serving platter. Cool completely before serving. Enjoy!