Breakfast Cake Mix Recipes

BREAKFAST CAKE MIX

Steps:

• In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool, dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 7 batches (21 cups cake mix and 10-1/2 cups topping mix)., To prepare cake: In a large bowl, combine 3 cups breakfast cake mix, egg and water. Pour into a greased 9-in. square baking pan. Sprinkle with 1-1/2 cups topping mix. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

BREAKFAST CAKE

Steps:

• In a bowl, combine the dry ingredients. Combine egg, orange juice, oil, milk and orange zest; add to the dry ingredients just until combined. Pour into a greased 10-in. pie plate. For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.