Okay, let’s be real. Sometimes, you just need a little comfort food. And sometimes, you need it fast. I get it. Life is hectic, right? Between work, family, trying to squeeze in a workout (sometimes!), and just… existing, who has time to spend hours in the kitchen? That’s where this easy coffee cake recipe with cake mix comes in. It’s a total lifesaver. ✨
I stumbled upon this recipe a while back when I was seriously craving something sweet but didn’t want to deal with a complicated baking project. Honestly, I was staring into the pantry, feeling defeated, when I spotted a yellow cake mix. And a lightbulb went off! It’s amazing what a simple box mix can do, isn’t it? It saves so much time and mess, which, let’s be honest, is a win in my book. I mean, I spend enough time cleaning up after my attempts at elaborate dishes – sometimes simple is best!
This isn’t just any coffee cake, though. This easy coffee cake recipe with cake mix delivers that perfectly soft, moist cake layer topped with a sweet, nutty crumble. It’s coffee cake perfection, seriously. And the best part? It’s ridiculously easy to make. I mean, ridiculously. It’s the kind of recipe you can whip up on a weeknight, even when you’re feeling totally exhausted. I’ve made it after long days of recipe testing, and honestly, it’s the perfect reward.
I’ve been experimenting with this recipe for a while now, trying different brands of cake mix (they all work great – Duncan Hines, Betty Crocker, King Arthur… you name it!), and playing around with the crumble topping. I’m a pecan person through and through, but you can definitely use walnuts, almonds, or even omit the nuts altogether if you prefer. It’s all about making it your own! I even had a friend make it with macadamia nuts – it was amazing.
You know, I think a lot of people feel intimidated by baking. They think it has to be precise and complicated. But honestly, baking should be fun! It should be a way to relax and create something delicious to share with the people you love. And this easy coffee cake recipe with cake mix is proof that you don’t need to be a professional chef to bake something amazing. It’s all about keeping things simple and enjoying the process. My motto is “Fun Cooking, Easier Life!” and this recipe embodies that perfectly.
I remember one time, I was hosting a last-minute brunch for some friends, and I was totally stressed out. I hadn’t planned anything, and I was running around like crazy. Then I remembered this recipe. I threw it together in about 30 minutes, and my friends raved about it! It saved the day, honestly. And that’s the beauty of this easy coffee cake recipe with cake mix – it’s a lifesaver when you need it most.
PrintYellow Cake Mix Coffee Cake
A delicious coffee cake made using yellow cake mix, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Breakfast & Brunch
- Cuisine: American
Ingredients
1 box Yellow Cake Mix
¼ cup unsalted butter, melted and cooled
1 cup light brown sugar
1 cup chopped pecans or nut of your choice
3 large eggs, room temperature
1 ½ cups room temperature sour cream or plain yogurt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9″x13″ inch baking dish with cooking spray; set aside.
- Remove ⅔ cup of cake mix straight from the box and combine with melted butter, brown sugar, and chopped nuts; set aside.
- In a medium bowl, combine remaining cake mix with the room temperature eggs and sour cream, mixing with a wooden spoon until batter is smooth.
- Pour half of the cake batter into the prepared pan. Top with half of the crumb mixture. Repeat layers.
- Bake for 45 minutes to 1 hour, checking for doneness after 30-45 minutes, until a toothpick inserted into the center comes out clean.
Notes
- Every oven bakes at different speeds, so be sure to check for doneness around 30 minutes.
- To make in a Bundt pan: Make 2 layers of crumb in the center of the cake instead of one on top. Bake time may be shorter – check after 30 minutes.
- To make muffins: Grease or line a 12-cup muffin pan and create layers in each muffin cup. Bake at 425°F for 8 minutes, then reduce to 350°F for 15 minutes.
- Storage: Store in the fridge for up to 1 week, covered tightly. Freeze for up to 3 months.
- Loved this recipe? Please leave a rating and comment below! I love hearing from you! ❤️
Nutrition
- Calories: 400 kcal
- Sugar: 38 g
- Sodium: 346 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 74 mg
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