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
Caramel Nut Breakfast Cake Recipe photo by Taste of Home
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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.