Name: Caramel Nut Breakfast Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 2 large eggs, room temperature -; 2/3 cup water -; 1/2 cup all-purpose flour -; 1/4 cup canola oil -; Topping: -; 1 cup packed brown sugar -; 3/4 cup chopped pecans -; 1/4 cup butter, melted -; DRIZZLE: -; 1 cup confectioners' sugar -; 1 tablespoon light corn syrup -; 1 tablespoon water -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Nut Breakfast Cake

1. 1 package white cake mix (regular size) -

2. 2 large eggs, room temperature -

3. 2/3 cup water -

4. 1/2 cup all-purpose flour -

5. 1/4 cup canola oil -

6. Topping: -

7. 1 cup packed brown sugar -

8. 3/4 cup chopped pecans -

9. 1/4 cup butter, melted -

10. DRIZZLE: -

11. 1 cup confectioners' sugar -

12. 1 tablespoon light corn syrup -

13. 1 tablespoon water -

How to cook deliciously - Caramel Nut Breakfast Cake

1. Stage

Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.

2. Stage

In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.