Caramel-Nut Breakfast Cake Recipe

Name: Caramel-Nut Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package white cake mix; 1/2 cup flour; 1/4 cup oil; 2/3 cup water; 2 eggs; 1 cup packed brown sugar; 3/4 cup chopped nuts; 1/4 cup melted butter or 1/4 cup margarine; 1 cup powdered sugar; 1 tablespoon corn syrup (or golden syrup); 1 tablespoon water (or a little more)

Servings: persons

1 (18 ounce) package white cake mix
1/2 cup flour
1/4 cup oil
2/3 cup water
2 eggs
1 cup packed brown sugar
3/4 cup chopped nuts
1/4 cup melted butter or 1/4 cup margarine
1 cup powdered sugar
1 tablespoon corn syrup (or golden syrup)
1 tablespoon water (or a little more)

1
Preheat oven to 350u00b0F.
2
Measure out 1 cup dry cake mix and set aside.
3
Combine remaining cake mix, flour, oil, water and eggs in a large mixing bowl.
4
Beat 2 minutes at med speed.
5
Pour into greased and floured 13x9-inch pan.
6
For topping, combine reserved cake mix, brown sugar and nuts in a small bowl.
7
Add butter and mix until crumbly.
8
Sprinkle on top of batter in the pan.
9
Cut through batter with a knife to create a marble effect.
10
Bake at 350u00b0 for 30-35 minutes.
11
Combine powdered sugar, water and corn syrup together for glaze.
12
(Mix over a low heat if using golden syrup).
13
Drizzle glaze over cake.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix, 1/2 cup flour, 1/4 cup oil, 2/3 cup water, and more.

Yes, Caramel-Nut Breakfast Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Nut Breakfast Cake

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