Breakfast Cake Mix Recipes

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!

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

Steps:

• Mix the dry topping ingredients together.
• Then chop the butter into little pieces and mash into mixture with a fork or your hands until crumbly.
• Mix the dry cake ingredients together.
• In a seperate bowl beat the eggs and sour cream.
• Add the egg mixture to the dry ingredients and mix.
• Pour evenly into a greased 9x9 inch pan and sprinkle the topping evenly over the cake batter.
• Bake at 350F for 35-40 minutes or until toothpick test comes out clean.

Steps:

• Preheat oven to 400 degrees.
• Butter bundt pan and set aside.
• Toss all ingredients together in large mixing bowl.
• Spoon mixture into prepared bundt pan. Bake for 45 minutes. When done baking, flip onto platter, cut, and serve.

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.

Steps:

• Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
• Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
• Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
• Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
• Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

Steps:

• Mix flour, sugar, baking powder and butter until fine crumbs.
• Take out 1 cup of crumbs for top of cakes, and set aside.
• Then add to remaining crumbs, 2 eggs, milk and vanilla.
• Mix until smooth.
• Pour into 3 (8-inch) greased cake pans.
• Sprinkle crumbs over batter.
• Bake at 350ºF.
• for 40 minutes or until done.

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.

Steps:

• Preheat oven to 375 degrees. Grease 8X8 square pan.
• Melt butter and cool slightly and add milk and beaten egg, set to the side.
• In bowl, sift the next four (4) ingredients, 2 times. Add butter, milk, and egg mixture and stir only enough to smooth out any lumps.
• Combine the remaining sugar and cinnamon for the topping, in a small bowl or in a ziploc bag.
• Pour batter into greased pan and sprinkle the mixture of sugar and cinnamon over the top and bake 12 to 15 minutes.