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Easy Cake Mix Coffee Cake

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This Delicious and Easy Cake Mix Coffee Cake is made with a simple boxed yellow cake mix, a brown sugar cinnamon and graham cracker streusel, and a powdered sugar glaze for the best coffee cake ever! 

Ingredients

Units Scale

Streusel

  • 1 sleeve of graham crackers, crushed (9 crackers)
  • 1/2 cup light brown sugar
  • 1 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter (melted)

Cake

  • 1 package yellow cake mix
  • 4 large eggs
  • 1 cup water
  • 1/2 cup oil
  • 1/2 tsp vanilla extract

Glaze

  • 1/2 cup powdered sugar
  • 12 tbsp milk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and spray a 13×9 cake pan or baking dish with non-stick cooking spray.
  2. In a large mixing bowl, sift in a yellow cake mix and combine with water, oil, eggs, and vanilla extract. Use an electric hand mixer and mix together on medium speed for 2 minutes. Set aside.
  3. In a separate mixing bowl, add crushed graham cracker crumbs, light brown sugar, cinnamon, and melted butter. Use a large fork and mix together until evenly combined.
  4. Next, pour half of the cake batter into the prepared cake pan. Sprinkle with half of the streusel mixture.
  5. Carefully add the remaining cake batter on top, and use a spatula to evenly smooth it out. Evenly sprinkle the remaining streusel mixture on top.
  6. Bake in the oven for 28-33 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Place the cake pan on a wire cooling rack and let cool for 10-15 minutes, or longer.
  8. While cake cools, prepare glaze by combining powdered sugar and milk in a bowl. Whisk together until smooth and a drizzle consistency has formed.
  9. Use a Ziploc bag with the corner cut off to drizzle icing on the cooled coffee cake. You can also use a spoon, if preferred.
  10. Cut cake mix coffee cake into slices and serve for breakfast, brunch, or dessert.
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Notes

To Store: Leftover coffee cake should be stored at room temperature in an airtight container or tightly covered with aluminum foil, and will remain fresh for up to 5 days.

To Freeze: Let cake cool completely and freeze individual slices wrapped in saran wrap in a freezer safe bag for up to 3 months. Once ready to eat, thaw overnight in the fridge, and re-heat in the microwave as desired.