Breakfast Cake Mix Recipes

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BREAKFAST CAKE MIX

This delightful crumb cake from Lucile Proctor has a brown sugar topping featuring raisins, pecans and chocolate chips. "A friend gave me this mix for Christmas," recalls the Panguitch, Utah cook. "All I had to do was mix it and bake it in the pan she also provided."

Provided by Taste of Home

Time 15m

Yield 9 servings.

Number Of Ingredients 15



Breakfast Cake Mix image

Steps:

  • In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool, dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 7 batches (21 cups cake mix and 10-1/2 cups topping mix)., To prepare cake: In a large bowl, combine 3 cups breakfast cake mix, egg and water. Pour into a greased 9-in. square baking pan. Sprinkle with 1-1/2 cups topping mix. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 173mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

8-1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1-1/2 teaspoons salt
2-1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 large egg, lightly beaten
1 cup water

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!

Provided by luv2cookinpa

Categories     Breads

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 14



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

Steps:

  • 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!

Nutrition Facts : Calories 676.7, Fat 33.4, SaturatedFat 6.5, Cholesterol 115.1, Sodium 655.2, Carbohydrate 89.6, Fiber 1, Sugar 66.6, Protein 6.1

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
1/2 cup sugar
1/2 cup nuts (optional)
2 teaspoons cinnamon
1 cup powdered sugar
2 tablespoons butter
1 teaspoon butter flavoring
1 1/2 tablespoons milk

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