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Caramel Nut Breakfast Cake

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    18 servings


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


  • 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 until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.
Nutrition Facts
1 piece: 281 calories, 12g fat (3g saturated fat), 27mg cholesterol, 208mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 3g protein.
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Average Rating:
  • Wieners
    Mar 24, 2020

    This was very easy and delicious. I omitted the glaze to cut down on sweetness and calories. I used a Butter Pecan cake mix like a previous reviewer, because I didn't have white. I may never try the white cake mix. We liked it too much with the Butter Pecan.

  • Jellybug
    Jul 28, 2019

    I made this delicious coffee cake for a meeting my husband was having and it disappeared immediately. Easy and best tasting coffee cake I have ever had

  • bicktasw
    Jun 22, 2019

    This cake was so delicious! I couldn't use pecans in it as my husband cannot have nuts, so I added about 1/4 cup of flour to the crumb mixture to make it a little more crumbly. I also added a teaspoon of cinnamon to the batter. When you make this cake it may look like there's not enough batter for a 9X13 inch pan but I found it was enough batter for that size pan .... cake turned out fluffy with little pockets of sweet caramel crumbs (if you use nuts as called for in the recipe the crumbs probably won't sink into the cake and make pockets) I will certainly make this cake again .... next time with the pecans!

  • jetluvs2cook
    Mar 2, 2017

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

  • i_like_pie
    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.

  • Zilliox
    Feb 2, 2016

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