This easy cake mix coffee cake is a short-cut recipe using simple ingredients like box cake mix that comes together quickly and is an incredibly delicious, moist, scrumptious and flavourful dessert!
If you're like me, you lived on coffee cake growing up! It always showed up with family friends for dessert after dinner. Even though it was usually store-bought, it was always so yummy, especially that glazed streusel on top!!
I learnt how to make coffee cake years ago cause it was always one of my favourite desserts. What I found is that this short-cut version with box cake mix tastes just like the any version I've made entirely from scratch, but with fewer ingredients and time to make!
Ingredients
- Box of Yellow Cake Mix
- Brown Sugar
- Pecans (optional - my coffee cake never had nuts in it growing up but I know some people love it)
- Butter
- Eggs
- Sour Cream (plain Greek yogurt is alternative that works if you need a substitute)
- Powdered/Confectioners Sugar
- Milk
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F and thoroughly grease a bundt or tube pan and set it aside.
Step 2 - Make the streusel: To a mixing bowl, combine ¾ cup of the yellow cake mix, brown sugar, chopped nuts, and melted butter using a spoon until a crumbly texture is formed.
Step 3 - Make the cake batter: To a separate mixing bowl, combine the remaining cake mix, eggs, and sour cream using an electric hand mixer.
Step 4 - Assemble the cake: Evenly distribute half of the cake batter into the bottom of the cake pan, then top with half of the streusel. Repeat the layers once more with the remaining cake batter and streusel.
Step 5 - Bake the cake: Bake the coffee cake uncovered on the middle rack for 45-55 minutes, or until a toothpick comes out clean.
Step 6 - Ice the cake: Wait until the cake is completely cooled and then place a large cutting board or plate over top of it, flipping the cake upside down and removing the pan from it. Carefully flip the cake once more onto whichever serving plate you wish to serve it on. To a mixing bowl, mix the powdered sugar and milk together using a whisk until smooth. If it's not runny enough, add more milk until it reaches a desired consistency and then drizzle it over the cake.
Storage
Store the cake covered at room temperature for up to one week or in the freezer in an airtight container(s) for up to three months.
Related Recipes
If you're looking for more easy coffee cake recipes, you should try this pumpkin streusel coffee cake during the fall!
Some other bundt cake recipes you might like for hosting or making for dessert is this lemon blueberry cake with cake mix and this chocolate glaze double chocolate bundt cake!
Print📖 Recipe
Easy Cake Mix Coffee Cake
- Total Time: 55 minutes
- Yield: 12
- Diet: Vegetarian
Description
This easy cake mix coffee cake is a short-cut version of a childhood classic coffee cake! It's moist, flavourful, and so delicious!Â
Ingredients
Cake
- Box of Yellow Cake Mix: 1 box (15.25 ounces)
- Brown Sugar: 1 cup, packed
- Pecans: 1 cup, chopped
- Butter: ¼ cup, melted
- Eggs: 2
- Sour Cream: 1 and ½ cups
Icing
- Powdered Sugar: 1 cup
- Milk: 3 tablespoons
Instructions
- Prepare: Preheat the oven to 350°F and thoroughly grease a bundt or tube pan and set it aside.
- Make the streusel: To a mixing bowl, combine ¾ cup of the yellow cake mix, brown sugar, chopped nuts, and melted butter using a spoon until a crumbly texture is formed.
- Make the cake batter: To a separate mixing bowl, combine the remaining cake mix, eggs, and sour cream using an electric hand mixer.
- Assemble the cake: Evenly distribute half of the cake batter into the bottom of the cake pan, then top with half of the streusel. Repeat the layers once more with the remaining cake batter and streusel.
- Bake the cake: Bake the coffee cake uncovered on the middle rack for 45-55 minutes, or until a toothpick comes out clean.Â
- Ice the cake:Â Wait until the cake is completely cooled and then place a large cutting board or plate over top of it, flipping the cake upside down and removing the pan from it. Carefully flip the cake once more onto whichever serving plate you wish to serve it on. To a mixing bowl, mix the powdered sugar and milk together using a whisk until smooth. If it's not runny enough, add more milk until it reaches a desired consistency and then drizzle it over the cake.
Notes
Avoid over-mixing the cake batter to avoid a dense cake. Mix just until combined for a fluffy and light cake texture.
Wait until the cake is cool to transfer it to a cake stand or serving tray. This will ensure it doesn't fall apart during the transfer.Â
Consider sifting the powdered sugar before making the icing to avoid any clumps in it. If its a new bag, you can probably skip sifting it.Â
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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