Ingredients for Caramel Nut Breakfast Cake
- White Cake Mix
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2-3 tablespoons milk or water
- 3 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup powdered sugar
- 1 tablespoon light corn syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Nut Breakfast Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Caramel Nut Breakfast Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) dry cake mix (any flavor, but yellow or vanilla work well), 1 cup all-purpose flour, 1/2 cup vegetable oil, 1 cup water, and 3 large eggs.
- Beat with an electric mixer on medium speed for 2 minutes.
- In a separate bowl, combine 1 cup of the reserved dry cake mix, 1/2 cup packed light brown sugar, and 1/2 cup chopped pecans or walnuts.
- Cut in 1/4 cup (1/2 stick) unsalted butter, using a pastry blender or your fingers, until the mixture is crumbly.
- Pour the cake batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
- Using a knife, gently swirl the topping and batter together to create a marble effect.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons milk or water, and 1 tablespoon light corn syrup until smooth. Add more milk/water if needed to reach desired consistency.
- Let the cake cool completely in the pan before drizzling with the glaze.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
207g
Fat
22g
Carbs
22g
