Caramel Nut Breakfast Cake Recipe

5 3 3
Caramel Nut Breakfast Cake Recipe
Caramel Nut Breakfast Cake Recipe photo by Taste of Home
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Caramel Nut Breakfast Cake Recipe

Read Reviews
5 3 3
Publisher Photo
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good, my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 package white cake mix (regular size)
  • 2 large eggs
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1/4 cup butter, melted
  • DRIZZLE:
  • 1 cup confectioners' sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon water

Directions

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.
In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners' sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm. Yield: 18 servings.
Originally published as Caramel Nut Breakfast Cake in Taste of Home February/March 2016, p43

Nutritional Facts

1 piece: 281 calories, 12g fat (3g saturated fat), 27mg cholesterol, 208mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.

  • 1 package white cake mix (regular size)
  • 2 large eggs
  • 2/3 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup canola oil
  • TOPPING:
  • 1 cup packed brown sugar
  • 3/4 cup chopped pecans
  • 1/4 cup butter, melted
  • DRIZZLE:
  • 1 cup confectioners' sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon water
  1. Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.
  2. In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners' sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm. Yield: 18 servings.
Originally published as Caramel Nut Breakfast Cake in Taste of Home February/March 2016, p43

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Reviews forCaramel Nut Breakfast Cake

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MY REVIEW
jetluvs2cook User ID: 1675049 261974
Reviewed Mar. 2, 2017

"This is so good and easy to make!! Will make again for sure!"

MY REVIEW
i_like_pie User ID: 1201160 244776
Reviewed Mar. 1, 2016

"Delicious! I substituted a butter pecan cake mix for the white, and it was yummy. I wondered if the glaze could use a little vanilla when I taste tested it before putting it on, but I didn't notice it at all after it was on. I may try it next time."

MY REVIEW
Zilliox User ID: 1388654 243073
Reviewed Feb. 2, 2016

"This is a keeper, even with picky eaters its a winner."

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