350°F Cake Mix Coffee Cake for Irresistible Breakfast Bliss

You know those mornings when you’re craving something sweet with your coffee, but you don’t have hours to spend in the kitchen? That’s exactly why I fell in love with this cake mix coffee cake recipe! It’s my go-to when surprise guests show up or when I need a quick treat for book club. The secret? That trusty box of yellow cake mix hiding in your pantry becomes something magical with just a few extra ingredients. In under an hour, you’ll have a tender, cinnamon-swirled delight that makes your whole house smell like a bakery. My neighbor Karen still doesn’t believe me when I tell her how easy it is – she thinks I slaved over it!

Why You’ll Love This Cake Mix Coffee Cake

Let me tell you why this recipe never leaves my recipe box (and why my friends keep asking for it!):

• Crazy quick – You’re 10 minutes from oven to table with just a few simple steps
• Pantry-friendly – That box of cake mix you forgot about? It’s about to become your hero
• Moist for days – The sour cream keeps it tender even on day three (if it lasts that long!)
• Coffee’s best friend – That cinnamon-brown sugar swirl was basically made for your morning cup
• Foolproof – Even my baking-challenged brother can’t mess this one up

Honestly? I’ve served this at 6am pajama parties and 9pm dessert emergencies – it always disappears.

Ingredients for Cake Mix Coffee Cake

Okay, let’s raid your pantry and fridge – here’s everything you’ll need for this ridiculously easy coffee cake (I bet you already have most of it!):

• 1 box yellow cake mix – The 15.25 oz size works perfectly (I usually grab Betty Crocker, but any brand does the trick)
• 1 cup sour cream – Full-fat gives the best texture, but light works in a pinch
• 3 large eggs – Take them out 20 minutes early if you remember (room temp blends better)
• 1/2 cup vegetable oil – Canola works too, but don’t use olive oil – trust me on this
• 1/2 cup packed brown sugar – Pack it in there good – dark brown adds extra molasses flavor if you’ve got it
• 1 teaspoon cinnamon – Freshly ground if you’re feeling fancy (I sometimes sneak in an extra 1/4 tsp because I can’t help myself)
• 1/2 cup chopped nuts – Optional – Walnuts or pecans are my go-to, chopped pretty fine so they don’t sink

See? Nothing weird or hard-to-find here. The sour cream might seem odd, but that’s what makes this cake stay so moist – it’s my grandma’s secret trick!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this coffee cake! Just grab these trusty kitchen staples:

• 9×13-inch baking pan – My trusty glass one works perfectly, but metal is fine too
• Large mixing bowl – Big enough to contain your enthusiastic stirring
• Small bowl – For that magical cinnamon-sugar swirl mixture
• Whisk or wooden spoon – No mixer required (though I sometimes cheat with my hand mixer when I’m feeling lazy)
• Measuring cups & spoons – Because eyeballing brown sugar never works out for me
• Spatula – To scrape every last bit of batter into the pan (waste not, want not!)

That’s it! You probably have everything already waiting in your kitchen drawers. Now let’s get baking!

How to Make Cake Mix Coffee Cake

Alright, let’s get baking! This coffee cake comes together so fast you’ll barely have time to finish your first cup of coffee. Just follow these simple steps – I promise it’s easier than remembering to water your plants (and way more rewarding!).

Step 1: Prepare the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your big mixing bowl and let’s make magic happen. Dump in the cake mix, sour cream, eggs, and oil all at once. Now get your whisk or wooden spoon and mix like you mean it! You’ll want to beat it for about 2 minutes until it’s completely smooth – no dry patches of cake mix hiding in the corners. The batter will be thick and luscious, almost like a really rich pancake batter. Pro tip: If it seems too thick, resist the urge to add liquid – the sour cream makes it thick for a reason!

Step 2: Layer the Sugar Mixture

Here comes the fun part – the cinnamon swirl! Grease your 9×13 pan really well (I use butter or that baking spray with flour in it). Pour in half the batter and spread it evenly – it’ll be a thin layer, but don’t worry, it puffs up beautifully. Now grab that small bowl you set aside earlier and mix together the brown sugar, cinnamon, and nuts if you’re using them. Sprinkle half of this sweet, crunchy mixture over the first batter layer – try to cover as much surface area as you can. Then carefully pour the rest of the batter on top (I like to dollop spoonfuls across the pan first to make spreading easier). Finish with the remaining sugar mixture – just scatter it all over like you’re decorating the world’s tastiest snow globe!

Step 3: Bake and Cool

Pop that beauty in the oven and set your timer for 30 minutes. Around the 25-minute mark, start checking – you’ll know it’s done when the edges pull away slightly from the pan and a toothpick comes out with just a few moist crumbs (no wet batter). My oven usually takes about 32 minutes, but every oven lies a little bit! When it’s golden and your kitchen smells like heaven, take it out and resist the urge to dive in immediately – let it cool for at least 15 minutes. This waiting period is crucial (and torture, I know) because it lets the cake set up properly so you get those perfect slices. The good news? You can totally eat it warm – just be ready for melty, gooey cinnamon bliss!

Tips for the Best Cake Mix Coffee Cake

Listen, I’ve made this cake more times than I can count – sometimes at 6am with sleep still in my eyes – and I’ve learned a few tricks that’ll take yours from good to “oh-my-gosh-give-me-the-recipe” amazing:

• Room temp is your friend – Take those eggs and sour cream out 30 minutes early if you can. They’ll blend smoother into the batter and give you the most even bake. (No time? No worries – just microwave the sour cream for 10 seconds and soak the eggs in warm water for 5 minutes!)
• The mix matters – Stick with plain yellow cake mix here. The butter recipe ones can make it too rich, and white cake mix lacks that golden color we love. Betty Crocker Super Moist is my MVP!
• Swirl secret – Want those cinnamon layers to stay distinct? After adding the second batter layer, take a butter knife and make quick zig-zags through the batter just once – too much mixing and you’ll lose the pretty layers.
• Nut-free magic – Allergies? Skip the nuts and use crushed graham crackers or granola in the cinnamon sugar mix instead. My niece loves it with mini chocolate chips stirred into the topping!
• Pan prep pro-tip – That brown sugar loves to stick! I always butter my pan, then add a light dusting of the dry cake mix powder instead of flour – prevents sticking without changing the flavor.

One last thing – if your cake seems to be browning too fast (we’ve all been there!), just tent it with foil after 20 minutes. And whatever you do, don’t overbake it! That first hint of golden perfection means it’s done – the residual heat keeps cooking it as it cools.

Variations for Cake Mix Coffee Cake

Okay, let’s play with this recipe! One of my favorite things about this cake mix coffee cake is how easily you can tweak it to match your mood or whatever’s in your pantry. Here are the variations I’ve tested (and devoured) over the years:

• Fruit frenzy – Toss in 1/2 cup of diced apples or pears with the cinnamon sugar layer. The fruit gets jammy and delicious as it bakes. (Frozen blueberries work too – just don’t thaw them first!)
• Raisin rendezvous – Soak 1/3 cup raisins in warm water for 10 minutes, then pat dry and mix them into the sugar topping instead of nuts. My grandma’s favorite version!
• Chocolate dreams – Add 1/4 cup mini chocolate chips to the batter or sprinkle them on top with the cinnamon sugar. Because sometimes you need chocolate with your coffee, am I right?
• Citrus twist – Grate some orange or lemon zest into the batter – about 1 teaspoon gives it this bright, sunny flavor that cuts through the richness.
• Spice it up – Add 1/4 teaspoon cardamom or allspice to the cinnamon sugar for something different. Smells incredible while baking!

Oh! And if you’re feeling fancy, drizzle the cooled cake with a simple glaze – just mix 1/2 cup powdered sugar with 1-2 tablespoons milk and 1/2 teaspoon vanilla. Pour it over in pretty zig-zags for that coffee shop look. Honestly though? It’s perfect straight from the pan with a fork – no embellishments needed!

Serving Suggestions

Oh, the possibilities with this coffee cake! Here’s how I love to serve it:

• Morning magic – Obviously, pair it with a steaming cup of coffee (I’m partial to a dark roast) or strong tea. That cinnamon swirl just begs for a caffeine companion!
• Dessert delight – Warm slices topped with vanilla ice cream turn this into instant comfort food – the cold cream melting into the warm cake is heavenly.
• Brunch star – Cube leftovers and layer with yogurt and fresh berries for an easy breakfast parfait (don’t judge – it totally counts as balanced!)
• Midday pick-me-up – Pop a square in the microwave for 10 seconds and enjoy with cold milk when that 3pm slump hits.

Really though? This cake needs no excuses – I’ve been known to eat it straight from the pan with my fingers when no one’s looking!

Storage and Reheating

Here’s the thing about this coffee cake – it never lasts long in my house! But when you do manage to save some (willpower, people!), here’s how to keep it tasting fresh:

• Room temp short-term – Keep it covered with foil or in an airtight container for up to 2 days. The sour cream keeps it moist, but that brown sugar topping might get a bit sticky (not that I mind!).
• Fridge for longer – If you need it to last 3-4 days, refrigerate it. Just let slices come to room temp or give them a quick warm-up before eating.
• Freezer magic – Yes, you can freeze it! Wrap individual slices tightly in plastic wrap, then foil. They’ll keep for 2 months. Thaw overnight in the fridge.

Now for my favorite part – reheating! A cold slice is still tasty, but warm? Absolute heaven. Try these methods:

• Microwave – 10-15 seconds brings back that fresh-from-the-oven feel. Cover with a paper towel to prevent sogginess.
• Oven refresh – Wrap whole cake or slices in foil and warm at 300°F for 5-8 minutes. Crisps up the edges nicely!
• Air fryer trick – 90 seconds at 320°F gives you that perfect warm center with slightly crispy topping.

Pro tip: If the cake seems dry (though with that sour cream, it shouldn’t!), drizzle a tiny bit of warm milk over your slice before reheating. Works like a charm!

Nutritional Information

Okay, let’s talk numbers – but remember, I’m a home cook, not a nutrition lab! These estimates are based on using all the ingredients listed (with walnuts included) and cutting the cake into 12 decent-sized slices. Your actual numbers might dance around a bit depending on your exact brands and how generous you are with those cinnamon sugar layers!

• Serving Size: 1 slice (about 1/12 of the cake)
• Calories: 280
• Total Fat: 14g (4g saturated)
• Cholesterol: 55mg
• Sodium: 290mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

A quick heads up – these values can change if you:

• Use light sour cream instead of regular
• Skip the nuts (saves about 20 calories per slice)
• Swap in applesauce for half the oil (my friend swears by this, though I miss the richness!)
• Use a sugar-free cake mix (haven’t tried this myself – let me know if you do!)

Honestly? I don’t stress too much about the numbers with this cake – life’s too short not to enjoy that cinnamon sugar swirl! But if you’re tracking closely, it’s always smart to calculate based on your specific ingredients. Now go enjoy that slice – you’ve earned it!

Frequently Asked Questions

I get so many questions about this cake mix coffee cake – and I love sharing all my trial-and-error wisdom! Here are the ones that pop up most often:

Can I use a different cake mix flavor?
Absolutely! While yellow cake mix is my go-to, spice cake mix makes an incredible autumn version (just reduce the cinnamon in the topping). Chocolate works too – imagine a mocha coffee cake! Just skip the cinnamon and maybe add chocolate chips. Though fair warning – white cake tends to disappear into the background flavor-wise.

Why does my cake sometimes turn out dry?
Oh honey, we’ve all been there! Three likely culprits: 1) Overmixing the batter (stop as soon as it’s smooth), 2) Overbaking (that toothpick should have moist crumbs, not be clean), or 3) Using low-fat sour cream (the full-fat stuff makes all the difference). Next time, try setting a timer for 28 minutes and checking early!

Can I make this coffee cake ahead?
You bet! It’s actually better on day two as the flavors meld. Bake it the night before, cool completely, then wrap tightly. The next morning, just uncover and pop it in a 300°F oven for 5-8 minutes to refresh. Or be like me – eat it cold straight from the fridge at midnight!

What if I don’t have sour cream?
No panic! Plain Greek yogurt works beautifully (same 1:1 ratio). In a real pinch, mix 3/4 cup milk with 1/4 cup melted butter and 1 tablespoon lemon juice – let it sit 5 minutes to thicken. It won’t be quite as rich, but still delicious!

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