Mini Almond Praline Cakes

Bite-sized and flavor-filled, our Mini Almond-Praline Cakes can be made ahead so all you have to do is put these beauties on display for all your guests to enjoy. And with such a feminine touch, these cakes are the perfect sweet ending to our Bridal Shower Luncheon

Mini Almond Praline Cakes
Serves 10
Write a review
  1. 1 (15.25-ounce) box classic white cake mix*
  2. 1 cup water
  3. 1/2 cup almond paste
  4. 1/3 cup vegetable oil
  5. 3 large eggs
  6. 1 teaspoon almond extract
  7. Praline Cream Filling (recipe follows)
  8. 1 (16-ounce) package vanilla-flavored candy coating
  9. 3 tablespoons all-vegetable shortening
  10. Garnish: edible sugared flowers†
Praline Cream Filling
  1. 1 (3-ounce) package cream cheese, softened
  2. 3/4 cup confectioners’ sugar
  3. 3/4 cup toasted sliced almonds, chopped
  4. 1/2 teaspoon almond extract
  5. 1 (12-ounce) container frozen whipped topping, thawed
  1. Preheat oven to 350°. Spray a 17.25x12.25x1-inch rimmed baking sheet with baking spray with flour. Line bottom with parchment paper, and spray again.
  2. In a medium bowl, combine cake mix and next 5 ingredients. Beat with a mixer at medium speed for 30 seconds. Increase speed to high, and beat for 2 minutes. Spread mixture into prepared pan, smoothing top. Bake for 15 minutes or until a wooden pick inserted in center comes out clean. Let cool completely.
  3. Using a 3-inch round cutter, cut 20 rounds from cake, discarding scraps. Spread 2 to 3 tablespoons Praline Cream Filling over one cake round. Top with a second cake round, pressing down gently. Repeat with remaining cake rounds and filling. Place cakes on a cooling rack set over a rimmed baking sheet.
  4. In a medium microwave-safe bowl, combine candy coating and shortening. Microwave on HIGH in 30-second intervals, stirring between each, until mixture is smooth. Spoon mixture over cakes. Let stand for 30 minutes or until set. Store cakes covered in refrigerator for up to 3 days. Just before serving, garnish with edible sugared flowers, if desired.
For Praline Cream Filling
  1. In a medium bowl, beat cream cheese with a mixer at medium-high speed until smooth. Add confectioners’ sugar, almonds, and almond extract, beating to combine. Add whipped topping, and beat until smooth. Store covered in refrigerator for up to 3 days.
  1. *We used Duncan Hines Classic White Cake Mix.
  2. †We used edible sugar flowers, which can be purchased at
Adapted from Entertain Decorate Celebrate, May/June 2014
Adapted from Entertain Decorate Celebrate, May/June 2014
Celebrate Magazine