Coffee Cake Mix Recipes

CAKE MIX COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine cake mix, water, buttermilk, oil, eggs, pudding mix. Beat with a mixer for about 2 minutes. Fold in sour cream.
• In a smaller bowl, combine sugars, flour, cinnamon, and salt. Cut butter into small pieces and add to the sugar mixture. Mix together with a fork or pastry blender until crumbly. Stir in walnuts.
• Pour batter into a greased 9x13 glass baking dish. Sprinkle half of the topping over the batter. Use a knife to swirl the mixture throughout the cake.
• Top evenly with remaining topping.
• Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.

COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch casserole dish.
• Mix yellow cake mix, vanilla pudding mix, milk, vegetable oil, eggs, butter, and vanilla extract together in a bowl. Pour half the batter into the prepared casserole dish; spread evenly.
• Stir brown sugar, walnuts, and cinnamon together in a bowl; sprinkle over batter in the casserole dish. Pour remaining batter over walnut mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

EASY CAKE MIX COFFEE CAKE (ALSO KNOWN AS BREAKFAST CAKE)

Steps:

• Beat together first four ingredients. Then add eggs one at a time - ( but beat less than two minutes).
• Pour 1/2 batter in a 9x13 pan or Bundt pan and pour 3/4 of the filling on top. Pour remaining batter over filling. Sprinkle remaining filling on top (not too much though as the sugar can burn).
• Bake at 350°F for 55 minutes (usually not this long).
• Glaze-----Heat glaze ingredients until near boiling and glaze while cake is still warm from oven.
• NOTES---I have found that the glaze is hit or miss, some people like it some do not. I have started experimenting with different glazes and have found that a thicker glaze works better for my taste -- DH says it doesn't even need a glaze the cake is so good!

SHELIA'S COFFEE CAKE

Steps:

• Preheat oven to 350; grease 9x13 metal pan.
• Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!
• Meanwhile, mix together brown sugar and cinnamon in a bowl.
• Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9x13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan.
• Pour the remaining batter on and sprinkle with remaining sugar.
• Place in oven and bake 25-35 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does crumble when you cut and serve it.

COFFEE CAKE MIX

Steps:

• In a large bowl, combine the first eight ingredients. Cut in shortening until mixture is crumbly. In a small bowl, combine the topping mix ingredients. Store both mixes in separate airtight containers in a cool, dry place for up to 6 months. Yield: 2 batches (9 cups cake mix, 1-1/3 cups topping)., To prepare coffee cake: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine the eggs, water and 4-1/2 cups cake mix just until blended. , Transfer to a greased 9-in. square baking pan. Sprinkle with 2/3 cup topping mix. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Serve warm.

BLUEBERRY COFFEE CAKE

Steps:

• Preheat the oven or toaster oven to 325°F. If using a toaster oven, adjust the cooking rack to the bottom placement and select the BAKE setting.
• Grease and flour an 8 x 8 x 2-inch baking pan. Set aside.
• In a large bowl, add the 7.62 ounces of cake mix and flour. Stir to combine.
• Place the blueberries in a small bowl. Measure out 1/2 teaspoon of the cake mix/flour mixture, sprinkle over berries, and toss to combine.
• To the cake mix and flour, add the yogurt, eggs, oil, lemon zest, lemon juice, and vanilla extract. Beat with a hand-mixer until all of the ingredients are well combined, about 1½ to 2 minutes, stopping to scrape down the sides once or twice.
• Spoon about 2/3 of the batter into the prepared pan and spread with a rubber spatula. The batter will be thicker than you're usual cake mix, so take your time.
• Fold the blueberries into the remaining batter in the bowl. Dollop the batter into the pan and gently spread and smooth into an even layer with your rubber spatula.
• To make the topping, add the brown sugar and cinnamon to a small bowl and mix until combined. Sprinkle evenly over the batter.
• Bake until a toothpick inserted in the center comes out clean and the top of the cake springs back when pressed, about 23 to 30 minutes. Begin checking on the cake after 23 minutes and add more time as needed, ours is usually done after 25 to 27 minutes.
• Cool cake completely (or at least 20 minutes) before slicing and devouring.

EASY APPLE COFFEE CAKE

Steps:

• Preheat the oven to 350º F. Spray a 9x13 inch pan with non-stick cooking spray. Set aside.
• Dice the apples into small pieces. Set aside.
• In a small bowl, combine the brown sugar and cinnamon, mix with a spoon to combine. Remove 3 tbsp and sprinkle over the apples. Set aside the remaining cinnamon sugar mixture. And set aside the apples.
• In a large mixing bowl, combine the sour cream, vegetable oil, eggs, and vanilla extract, beat with an electric mixer for 1 minute or until combined. Add in the cake mix, gently mixing with the beater. Add in the apples and mix by hand until incorporated. Pour the cake mixture into the 9x13 inch pan, smooth with a spatula.
• Sprinkle the remaining cinnamon sugar mixture all over the cake. Use a butter knife or spatula to swirl this mixture into the cake batter.
• Bake for 32-35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool while you make the glaze.
• In a mixing bowl combine the powdered sugar, milk and vanilla extract. Use a whisk to stir the mixture until it's smooth.
• YOUR CHOICE: pour the glaze over the warm cake or let the cake cool completely then add the glaze. Serve right away or cover the cake pan with a lid and store on the counter until serving.

CAKE MIX CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 325°. Prepare bundt pan by spraying with non-stick baking spray with flour.
• In the mixing bowl of your mixer, add cake mix, pudding mix, 1/4 cup warm water, 1 Cup Sour Cream, 4 eggs, 3/4 cup of vegetable oil, and 1 teaspoon of imitation butter flavoring. Mix on low speed for 1 minute. Increase speed to medium and mix for 3-4 minutes until batter is creamy and smooth.
• Spread half of cake batter in bottom of prepared bundt pan.
• In a small bowl mix together all the cinnamon filling ingredients.
• Sprinkle with Cinnamon Filling mixture making sure to spread it evenly.
• Top with remaining cake batter. Use a spatula to spread evenly.
• In another small bowl mix together dry streusel ingredients. Slowly add melted butter. Use hands to form small pea size crumble.
• Sprinkle top of cake with half of streusel mixture. Reserve remaining half and set aside.
• Place cake in center of rack in the middle of the oven.
• Bake for 50-55 minutes. Half way through baking, carefully slide out oven rack with cake and sprinkle with remaining streusel. Continue baking until when you touch center of cake it springs back.
• Remove cake from oven and cool completely.
• In a small bowl mix together vanilla glaze ingredients. Mix until smooth. Remove cake from pan. Drizzle with vanilla icing.
• Slice and serve.