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Caramel Nut Breakfast Cake


  • Author: Jo-Anna Rooney
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 1 cake 1x

Description

This Caramel Nut Breakfast Cake is a delicious cake recipe perfect for breakfast or any time of day!  This simple recipe uses a white cake mix for the base.


Scale

Ingredients

Cake:

  • 1 white cake mix (take out 1 cup of the mix for the topping)
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 2/3 cup water
  • 2 eggs

Topping:

  • 1 cup of the white cake mix
  • 1 cup brown sugar
  • 3/4 cup nuts
  • 1/4 cup melted butter

Glaze:

  • 1 cup icing sugar (confectioner’s sugar)
  • 1 tbsp corn syrup
  • 1 tbsp water

Instructions

  1. Preheat your oven to 350 degrees.
  2. Make sure you measure out 1 cup of white cake mix and set it aside for the topping.
  3. Using a mixer, combine the boxed cake mix (minus the 1 cup), flour, oil, water and eggs.
  4. Beat the mix for 2 minutes until smooth.  Then pour the batter into a greased 9×13 pan (you can also line it with parchment paper if you like).
  5. In a separate bowl combine the 1 cup cake mix, brown sugar, nuts and melted butter.
  6. Sprinkle the topping mixture over the cake, then using a knife swirl the mixture into the batter, until you have a marbled effect.
  7. Bake for 35 – 40 minutes.
  8. When the cake is done baking, remove it from the oven and let cool for about 15 minutes.
  9. During this time make the glaze by combining the icing sugar, corn syrup and water, and mix until smooth.
  10. Then drizzle the glaze over the cake.  I put my glaze into a small ziplock bag, cut a tiny bit off of the corner of the bag then used it to pipe the glaze onto the cake.
  11. Serve and enjoy!