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Breakfast Cake Mix

 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."
63 ServingsPrep/Total Time: 15 min.


  • 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
  • 3 cups raisins
  • 3 cups packed brown sugar
  • 2 cups chopped pecans
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons ground cinnamon
  • ADDITIONAL INGREDIENTS (for each cake):
  • 1 egg, lightly beaten
  • 1 cup water


  • 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,

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Breakfast Cake Mix (continued)

Directions (continued)

  • 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 near the center comes out clean. Cool on
  • a wire rack. Yield: 9 servings.
Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Nutritional Facts: 1 serving (1 piece) equals 348 calories, 13 g fat (3 g saturated fat), 48 mg cholesterol, 173 mg sodium, 54 g carbohydrate, 2 g fiber, 5 g protein.