Breakfast Cake Mix Recipe
Breakfast Cake Mix Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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."
MAKES:
63 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
63 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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 (12 ounces) semisweet chocolate chips
  • 2 tablespoons ground cinnamon
  • ADDITIONAL INGREDIENTS (for each cake):
  • 1 large egg, lightly beaten
  • 1 cup water

Directions

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. Yield: 9 servings.
Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Breakfast Cake Mix in Quick Cooking September/October 2003, p59

Nutritional Facts

1 piece: 348 calories, 13g fat (3g saturated fat), 48mg cholesterol, 173mg sodium, 54g carbohydrate (39g sugars, 2g fiber), 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 (12 ounces) semisweet chocolate chips
  • 2 tablespoons ground cinnamon
  • ADDITIONAL INGREDIENTS (for each cake):
  • 1 large egg, lightly beaten
  • 1 cup water
  1. 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).
  2. 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. Yield: 9 servings.
Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Breakfast Cake Mix in Quick Cooking September/October 2003, p59

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