Easy Cake Mix Coffee Cake (Also Known As Breakfast Cake)
photo by Muffin Goddess
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
-
Cake
- 1 (18 ounce) package yellow cake mix (can use orange or lemon)
- 1 (3 1/2 ounce) package instant vanilla pudding
- 3⁄4 cup oil
- 3⁄4 cup water
- 4 eggs
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla
-
Filling
- 1⁄2 cup sugar
- 1⁄2 cup nuts (optional)
- 2 teaspoons cinnamon
-
Glaze
- 1 cup powdered sugar
- 2 tablespoons butter
- 1 teaspoon butter flavoring
- 1 1⁄2 tablespoons milk
directions
- Beat together first four ingredients. Then add eggs one at a time - ( but beat less than two minutes).
- Pour 1/2 batter in a 9x13 pan or Bundt pan and pour 3/4 of the filling on top. Pour remaining batter over filling. Sprinkle remaining filling on top (not too much though as the sugar can burn).
- Bake at 350°F for 55 minutes (usually not this long).
- Glaze-----Heat glaze ingredients until near boiling and glaze while cake is still warm from oven.
- NOTES---I have found that the glaze is hit or miss, some people like it some do not. I have started experimenting with different glazes and have found that a thicker glaze works better for my taste -- DH says it doesn't even need a glaze the cake is so good!
Reviews
-
I just finished making this cake and it is sitting in the fridge to cool. This was one of the easiest and most moist cake I have eaten (I cut myself a slice before sticking it in the fridge). I did have to bake it for 60 mins as it was still too jiggly after 45mins. I didn't use the glaze in the recipe but made by own by cooking: 1 cup cream, 1 cup brown sugar and 2 tbsp butter on the stove and pouring it on the hot cake and sprinkling walnuts over it....it is very pretty and definitely will be making it again in the future...thanks!
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I must say, that every bite I took felt I was in heaven. After I made this cake and had so many compliments I was named the best cook of the family. Won 1st place at work on a dept cooking contest. Thank you for posting this recipe it's not quick and easy to put together but soooooooooooo delicious!!
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This reminded me of those awesome Boston Coffee Cake cakes that you can get at the grocery store. I had to sub cheesecake flavor jello for the vanilla (seemed the best choice out of the pumpkin spice, chocolate fudge and cheesecake flavors that I had in the cabinet). I also didn't have plain butter flavoring, so I used vanilla butter nut flavoring instead. I left out the nuts in the filling, but we didn't miss them at all (DH and I are kinda indifferent to nuts in baked goods, so why add the extra calories and fat?). Unfortunately, I was apparently trying to multitask a little too much that morning, and I ended up applying the glaze before I de-panned the bundt cake (oops!). Since I caught my mistake mid-pour, I quickly spooned up the excess puddles at the edges of the pan and set it aside while I flipped the cake over. Because the glaze gets firm and sugary, I was able to flip it without too much mess, then I crumbled the glaze I had removed and set aside and sprinkled it on the top of the cake so it wouldn't look too naked. A little odd in the appearance department, but it still tasted great. I'll definitely be making this again, thanks for posting! Made for PAC Fall 08
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