Cinnamon Breakfast Cake Recipe

Name: Cinnamon Breakfast Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow cake mix; 3/4 c. softened oleo; 4 eggs, beaten; 1/4 c. plus 2 Tbsp. sugar; 1 c. powdered sugar; 1 small box vanilla instant pudding; 3/4 c. water; 1/2 c. chopped nuts; 2 tsp. cinnamon; 2 Tbsp. milk

Servings: persons

1 box yellow cake mix
3/4 c. softened oleo
4 eggs, beaten
1/4 c. plus 2 Tbsp. sugar
1 c. powdered sugar
1 small box vanilla instant pudding
3/4 c. water
1/2 c. chopped nuts
2 tsp. cinnamon
2 Tbsp. milk

1
Grease and flour 9 x 13-inch pan.
2
Sprinkle bottom with nuts. Combine cake mix, pudding, oleo, eggs and water.
3
Mix well.
4
Pour half of batter over nuts in pan.
5
Mix sugar with cinnamon and sprinkle on batter in pan.
6
Top with remaining batter and bake at 350u00b0
7
for 30 to 35 minutes until done.
8
Let cool 15 minutes. Meanwhile, mix powdered sugar with milk to make glaze.
9
Drizzle over cake and serve warm.

487

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 10 ingredients. The key ingredients include: 1 box yellow cake mix, 3/4 c. softened oleo, 4 eggs, beaten, 1/4 c. plus 2 Tbsp. sugar, and more.

Yes, Cinnamon 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.

Cinnamon Breakfast Cake

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