Chocolate Chip Pecan Mini Bundt Cakes with Caramel Sauce and Strawberries
An easy dessert that's created by adding a few ingredients to a Martha White Chocolate Chip Muffin Mix.
Type: Dessert
Yield: 10-12 mini bundt cakes
  • cooking spray
  • Martha White┬« Chocolate Chip Muffin Mix
  • 4 Tbls butter, melted and cooled
  • 1 large egg
  • ½ cup sour cream
  • ½ cup pecan halves, divided
  • 1 cup good quality caramel sauce, room temperature
  • 10-12 small whole fresh strawberries
  1. Preheat oven to 350degrees F
  2. Spray a 12-cup mini bundt pan with cooking spray.
  3. In a large bowl, combine the Martha White® Chocolate Chip Muffin Mix, butter, egg, and sour cream and mix by hand just until incorporated. The batter should be lumpy. Over stirring can make the cakes tough.
  4. Break ¾ of the pecan pieces by hand and add to the batter (reserve whole pecans for topping if desired)
  5. Bake 12-14 minutes or until a toothpick inserted into the center comes out clean. Don't wait until the top of the muffins brown, by then the sides and bottom will be overdone.
  6. Place the pan on a cooling rack for 2 to 3 minutes. Then turn the pan upside down onto the rack and allow them to cool completely.
  7. Assembly - with a sharp knife, slice off uneven bottoms. Wash and slice the strawberries just before assembling/serving. If you want to hold them, use pecans in place of strawberries. Place a teaspoon of room temperature caramel sauce in the center of each cake (too hot and it will be absorbed into the cakes). Top with sliced strawberries. Serve as is or with whipped cream.
Recipe by Baby to Boomer Lifestyle at