Easy Cake Mix Coffee Cake (Also Known As Breakfast Cake)

"This is a quick and easy way to turn a regular cake mix into something special. We serve this with eggs and bacon on a Sunday morning!"
photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:
1hr 5mins
1 cake




  • 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!

Questions & Replies

default avatar
  1. bkitzie
    Can I make muffins from this recipe and freeze them? There r 2 of us, thanks, Violet
  2. Tommy W.
    Do I mix the pudding recipe and add the pudding or do just add the mix?


  1. Munnumaa
    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!
  2. Kathy G.
    This is a wonderful coffee cake. I made it, but used my own glaze: 1 cup sugar, 1/3 cup milk, 1/3 cup butter, 1 tsp butter flavoring. Put in pan, bring to a boil, medium, stir, cook 1 to 2 min. Pour onto hot cake. So so good. Took it to my Bible study recently, not a crumb left!! Thanks. Kathy
  3. Bella2007
    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!!
  4. tree luee dee
    I've been making this for years. The only difference is that I use a box of Pistacio pudding mix and do not use butter flavoring. We call it Green Bread. It is extremely moist and the best taking "coffee cake" we have ever had. This is a MUST TRY!
  5. Muffin Goddess
    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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