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!
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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.
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!
Love this coffee cake recipe? Try these other awesome cake recipes!
Yellow Cake Mix Coffee Cake
- 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
- 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.