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Home » Breakfast » Yellow Cake Mix Coffee Cake

Yellow Cake Mix Coffee Cake

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This Yellow Cake Mix Coffee Cake is another easy winner for a quick breakfast or dessert! I really love recipes that start with a cake mix because it saves me time AND mess. And this breakfast cake has that perfectly soft cake layer topped with a sweet, nutty crumble. Coffee cake perfection!

Yellow Cake Mix Coffee Cake - Super easy and oh so delicious!

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Yellow Cake Mix Coffee Cake - Super easy and oh so delicious! #cakemix #coffeecake #easycake

My Favorite Cake Baking Essentials

I’m a total sucker for a baking pan with a lid. This 9×9 set of two from Wilton is perfect!

Kitchen Aid Hand Mixer. I’ve used this one for years, and I love it!

Parchment paper – I like these pre-cut cookie baking sheets because you can cut them in half for a perfect cake pan liner!

All Clad Measuring Cups – I know these are in investment, but they’re sturdy, beautiful and you’ll never have to buy another set again. I use them constantly!

This non-stick baking spray is by far my favorite way to bake with peace of mind. NOTHING ever sticks! This is not an affiliate link because the price on Amazon is ridiculous. So pick it up at Williams Sonoma.

Yellow Cake Mix Coffee Cake - Super easy and oh so delicious!

How to make a perfect coffee cake

The ideal coffee cake should include 2 essential things. Deliciously soft and moist cake coupled with a brown sugar crumble in the middle and on top. I love how the middle layer of crumble gets soft and a little gooey, and the topping gets a little crispy. Such a great combination of flavors and texture.

Start by removing 2/3 cup of the cake mix and combining with brown sugar, butter and pecans. This makes the crumble. Easy, right?

Next, stir up the rest of the cake mix with sour cream (this makes it super fluffy and moist) and eggs.

Last, pour half the coffee cake mix into your prepared baking pan, then add 1/2 the crumble, then more layer of cake mix and top with the rest of the crumble.

Bake it up for 45 minutes to an hour, until a toothpick inserted into the center comes out clean. Let it rest 15 minutes and then slice it up and enjoy!

Yellow Cake Mix Coffee Cake - Super easy and oh so delicious!

Love this coffee cake recipe? Try these other awesome cake recipes!

  • Chocolate Caramel Cake with chocolate chips and pecans - rich and decadent and super easy to make!
    Chocolate Caramel Layer Cake
  • Blueberry Muffin Cake - Perfectly delicious and simple recipe! Goes great with an evening coffee for dessert, or as breakfast! Kids and adults will love it!
    Blueberry Muffin Cake

If you decide to give this recipe a try, be sure to snap a photo to share, tagging @theovenlight and #theovenlight on Instagram or Facebook!

Yellow Cake Mix Coffee Cake - Super easy and oh so delicious!
Print Recipe
4.12 from 43 votes

Yellow Cake Mix Coffee Cake

Amazing coffee cake using a yellow cake mix. Easy and crazy delicious!
Prep Time10 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Servings: 12 servings

Ingredients

  • 1 yellow cake mix
  • 1/4 C unsalted butter melted
  • 1 C brown sugar
  • 1 C chopped pecans or nut of your choice
  • 3 large eggs
  • 1 1/2 C sour cream

Instructions

  • Preheat oven to 350°F.
  • Grease a 9×9 inch pan; set aside.**
  • Remove 2/3 Cup cake mix and combine with melted butter, brown sugar and chopped nuts; set aside.
  • Combine remaining cake mix with the eggs and sour cream, mixing until batter is smooth. Pour half into prepared pan. Top with half of the nut mixture. Repeat layers.
  • Bake for 45 minutes to 1 hour, until toothpick comes out clean.

Notes

I love how easy this recipe is and quick it comes together. I hope you enjoy it as much as I do!
**Some readers reported having trouble with the recipe spilling while baking. If you do not have a 9×9 pan with high sides, or you’re concerned about this, please feel free to use a 9×13 pan. The baking time will vary a little, depending on the type of pan you use, so please check it to make sure it is cooked through in the middle. 
Yellow Cake Mix Coffee Cake - Super easy and oh so delicious! #cakemix #coffeecake #easycake

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Reader Interactions

Comments

  1. Pam

    April 4, 2020 at 4:56 am

    5 stars
    Trying it now! Looks and sounds delicious.

    Reply
    • Anonymous

      April 24, 2020 at 7:39 am

      Use a bigger pan if not you will have a mess in oven

      Reply
      • Amy

        April 24, 2020 at 9:12 pm

        I’m so sorry it overflowed! I’ve not had this problem, but the recipe could also be made in a larger pan (9″x13″) if it seems overly-full. I hope you’ll try it again!

        Reply
        • Lisa

          January 16, 2021 at 7:17 am

          I just put mine in the oven in a 9 x 13 pan

          Reply
      • Anonymous

        July 11, 2020 at 1:25 pm

        The same thing happened to me. I believe it needs to be baked in a 9 x 13. It’s frustrating that this created another job for me to do (clean my oven).

        Reply
        • Amy

          July 13, 2020 at 7:52 am

          I’m so sorry! Truly. I hate cleaning my oven. I’ve added a note to the recipe that a 9×13 pan may be better if you don’t have a 9×9 with high sides. I really am sorry and I hope you give it another go, it’s really delicious!

          Reply
  2. Terri

    April 24, 2020 at 10:10 am

    5 stars
    I made this last night, so delicious! Amazingly I had all the ingredients. So easy to make. Thanks so much for the recipe.

    Reply
  3. Theresa

    April 25, 2020 at 1:54 pm

    I just made it- I added a little vanilla bean paste too. So yummy ! I was tempted to add some apples but maybe next time! I also skipped the nuts and baked it on top of a sheet pan in case it overflowed. Ps. We couldn’t wait for it to cool and ate the first 2 pieces about 5 minutes out of the oven. Ty ty. Sharing!! Theresa

    Reply
    • Amy

      April 29, 2020 at 7:30 pm

      So happy you liked it! Such a deliciously simple recipe. Love your apple idea, I’ll have to give that a try.

      Reply
  4. Janice

    April 30, 2020 at 10:50 pm

    I made this in a greased and floured Bundt pan. Looks and tastes delicious. It is always a crowd pleaser for a brunch.

    Reply
  5. Anonymous

    July 4, 2020 at 9:25 pm

    Have you ever added cinnamon to this recipe?

    Reply
    • Amy

      July 5, 2020 at 4:33 pm

      I haven’t, but I’m sure it would be amazing!

      Reply
  6. Araceli Reyes

    July 29, 2020 at 12:21 am

    Hi do you prepare the rest of cake mix according to the cake box or just add the sour cream and eggs?

    Reply
    • Amy

      October 18, 2020 at 2:17 pm

      For this recipe, you’ll ignore the coffee cake instructions on the box and just add the sour cream and eggs as noted in the recipe.

      Reply
  7. Debbi

    August 13, 2020 at 2:13 pm

    5 stars
    I added cinnamon (probably 2 T) to the strudel type layer and 1T vanilla and 2 T butter to the sour cream mixture–I only had 1 cup of sour cream on hand. It was wonderful and easy.

    Reply
  8. Emelina

    September 10, 2020 at 10:57 pm

    How much sour cream is needed? 1 container is 8onz?

    Reply
    • Amy

      October 18, 2020 at 2:14 pm

      This recipe calls for 1 1/2 cups of sour cream. 1 cup is 8 ounces, so you’ll need two 8 ounce containers or one 16 ounce. Enjoy!

      Reply
      • Jennifer

        February 11, 2021 at 7:35 pm

        I only used 12oz of sour cream or 1 1/2 cups as stated in the recipe. If you wouldn’t mind clarifying, is it 2cup ( 16oz) or 1 1/2 cups (12oz) ?

        Reply
        • Amy

          February 17, 2021 at 5:19 pm

          Hi Jennifer! Thank you for your question. It is indeed 1 1/2 cups of sour cream, or the equivalent of 12oz. I hope you enjoy!

          Reply
  9. Karen

    September 13, 2020 at 11:16 pm

    No coffee in the recipe – ?

    Reply
    • Amy

      October 18, 2020 at 2:12 pm

      Sorry, this is a classic coffee cake, usually made to go WITH your coffee, but does not contain any coffee in the recipe. Hope you enjoy!

      Reply
  10. Brenda

    September 22, 2020 at 6:41 pm

    Easy recipe and so good. I added a Pinchot pie spice to topping. Very good

    Reply
  11. Brenda

    September 22, 2020 at 6:44 pm

    Easy recipe and so good. I added pie spice to strudel topping. Very good

    Reply
  12. Peggy

    October 10, 2020 at 12:48 pm

    I used plain yogurt in place of sour cream. No overflowing using 9×9 pan. However, cake did fall in the middle. Still delicious.

    Reply
    • Katherine Gruber

      November 6, 2020 at 4:52 pm

      5 stars
      Cake fell in the middle .. otherwise delicious,

      Reply
  13. Kristi C.

    November 10, 2020 at 5:30 pm

    Literally eating this as I type, and it is so good! I read the comments prior to baking and decided to go with a 9×13. I only had a enough brown sugar for one brown sugar layer (in the middle) and made a cinnamon sugar mix drizzled with melted butter for the topping.
    This is husband and children approved!

    Reply
    • Amy

      November 12, 2020 at 3:21 pm

      So glad you all loved it!

      Reply
  14. CathyCakes

    December 1, 2020 at 11:02 pm

    For filling, I used one cup crushed graham crackers instead of nuts and one teaspoon cinnamon, used 9×13 pan, and a glaze. Very good.

    Reply
  15. Ziad M.

    December 6, 2020 at 8:56 am

    I used 1tsp vanilla, 1/2 tbs cinnamon and 1/2 c oil in the cake mix portion, 1/4 tbs cinnamon in the 2/3 cake mix portion, skipped the nuts, baked in 9×9 pan @ 350 for 50 min. No overflowing. It was awesome. Thank you for the recipe.

    Reply
  16. Mary Royal

    December 21, 2020 at 7:57 am

    If you are worried about overflowing 9 x 9 pan then turn oven temperature down 25 degrees

    Reply
    • Amy

      December 22, 2020 at 10:41 am

      Thank you for this tip! Love it!

      Reply
  17. Holly

    December 24, 2020 at 3:23 am

    Any recommendations to substitute the sour cream if I don’t have any on hand? Also would this work with a gluten free yellow cake mix? Thanks

    Reply
    • Amy

      December 28, 2020 at 10:49 am

      Hi Holly! Thank you for your question. You can use plain yogurt to substitute the sour cream. And it should work fine with a GF yellow cake mix, although I haven’t tried it yet. I’m planning on trying soon and I’ll update the recipe once I know!

      Reply
  18. Jessica

    January 1, 2021 at 9:21 am

    This was so delicious and very easy to make! I was a little skeptical about the 2/3 cake mix as the crumble, I just couldn’t see how 1/3 of the batter would be enough to make this but it is and holy yummyness!!! I went with a deep dish 2 quart casserole dish and it was perfect. It was nice and puffy but then fell a bit while cooling, I think maybe my base layer wasn’t thick enough?! Wish I could post pics that how good this was lolololol Perfect way to start the new year

    Reply
  19. Gloria Coppage

    January 3, 2021 at 6:38 pm

    Is that 2/3 cup or 2/3 cake mix that you mix with the butter and sugar and nuts

    Reply
    • Amy

      January 6, 2021 at 10:12 pm

      2/3 Cup of the cake mix. It doesn’t sound like much, but it all works out in the end. I hope you enjoy it!

      Reply
    • Anonymous

      February 19, 2021 at 1:01 pm

      I’m baking this as I write this. Very easy to follow and I didn’t change a thing except I’m making muffins! I have guests coming to my cottage so I thought I would try something easy and new. I let you know if its a hit or miss.
      C.L.

      Reply
  20. Kim

    January 5, 2021 at 10:31 pm

    5 stars
    I just made this and oh my gosh….. it is so SO GOOD. My family loved it. I messed up the measurements tho. I mixed up 2/3 of entire cake mix (not 2/3 cup) with brown sugar and I used 1/2 cup of melted butter and 1 cup chopped pecans. For the batter i had about a cup of cake mix left so I mixed that with about 1 1/2 cups of sour cream and 3 eggs. Mixed that up and poured half into 9×13 pan and covered it with half of the brown sugar & nut streusel type mixture. Then spread out the rest of the batter on top of that then sprinkled the rest of the nut brown sugar mixture as last layer. So I ended up with not a lot of batter and lots of nuts & brown sugar streusel mixture. I didn’t notice I read recipe wrong until I decided to write out a recipe card and came back to jot down all the ingredients and realized my mistake. But it actually turned out awesome this way.!!! I’ll make again with your measurements. Either way it’s a really great recipe & a really great coffee cake. Thank you!!

    Reply
  21. Tina

    January 30, 2021 at 11:19 am

    5 stars
    I added half a crisp apple and crushed walnuts teaspoon cinnamon.
    Turned out amazing in 9×9 pan

    Reply
  22. Julie

    February 6, 2021 at 10:17 pm

    I have this cooling at the moment, but made it for breakfast tomorrow. My house smells so good. Can’t wait! Thanks for sharing.

    Reply
    • Amy

      February 10, 2021 at 1:59 pm

      5 stars
      Thank you for your comment! I hope you enjoy it!

      Reply
  23. Kelly Schindler

    February 11, 2021 at 1:51 pm

    Can you use 2% milk and fat free sour cream?

    Reply
    • Amy

      February 17, 2021 at 5:21 pm

      Hi Kelly! I haven’t tried it this way. Let me know how it turns out!

      Reply
  24. Deanna P

    February 12, 2021 at 8:14 pm

    Recipe looks good and easy to make, however how and where does the coffee come from?

    Reply
    • Amy

      February 17, 2021 at 2:58 pm

      Hi Deanna! I know the recipe name is misleading, but this recipe is made to be eaten with coffee, but does not contain any coffee. I hope you love it!

      Reply
  25. Nelly

    February 13, 2021 at 4:44 pm

    4 stars
    Added 1 cup diced apples(sprinkled in flour) and a tablespoon of espresso powder came out so yummy!!! Great recipe and super easy!

    Reply
    • Amy

      February 17, 2021 at 2:57 pm

      Sounds yummy! I’m glad you liked it!

      Reply
  26. Twila G Lenoir

    February 24, 2021 at 2:18 pm

    5 stars
    Best cake mix makeover ever. 1/2 tsp vanilla added.
    Thank you so much for the recipe.

    Reply
    • Amy

      February 24, 2021 at 8:37 pm

      So glad you liked it!

      Reply
  27. D W

    February 25, 2021 at 7:15 pm

    4 stars
    I made this on 2 different occasions and it is delicious. I baked in a 9 X 9″ glass baking pan. It did not overflow but the center fell both times. Not sure what caused this. Still tastes delicious. Do you have any idea why it fell in the center?

    Reply
    • Amy

      February 27, 2021 at 3:49 pm

      Thank you for your comment! Yes, we’ve had the same thing happen in a 9×9 baking dish. When baked in a 9×13, it doesn’t fall. Our theory is that the weight of the cake and the topping become a little too heavy in a 9×9. We just baked this recipe today and are making some slight changes to the instructions to address this exact issue! So stay tuned!

      Reply
  28. Erin Rock-Ballard

    March 14, 2021 at 7:01 am

    5 stars
    This was an incredibly easy and delicious recipe. Took me less than 10 minutes to put together and cooked flawlessly. I did see the comments about the overflowing after I started filling my pan. It’s a more shallow pan so I put a sheet pan underneath just in case and we didn’t have any issues at all. The buttery layers of pecan and brown sugar had this sweet, sticky flavor that reminded me of pecan pie. Just delightful. Saving this recipe!

    Reply
    • Amy

      March 20, 2021 at 6:01 pm

      Thank you for your comment! I’m so glad you loved it and it all baked ok!

      Reply
  29. katie

    March 24, 2021 at 11:13 am

    Made this today. DELICIOUS!! No nuts since hubby can’t have. Thank you

    Reply

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