Why You’ll Love This Recipe

Easy to Make – Uses a cake mix for convenience, cutting down prep time.
Moist & Flavorful – Sour cream adds richness, while the cinnamon streusel brings a warm, sweet crunch.
Perfect for Any Occasion – Great for breakfast, brunch, or a dessert option.
Customizable – Add nuts, chocolate chips, or raisins for extra flavor.
Crowd-Pleaser – A fantastic treat for family gatherings or potlucks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 box yellow cake mix
1 cup sour cream
4 large eggs
½ cup vegetable oil

For the Cinnamon Streusel:

1 cup brown sugar, packed
1 tablespoon ground cinnamon
½ cup chopped pecans (optional)

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Directions

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the cake mix, sour cream, eggs, and vegetable oil until smooth.

Make the Cinnamon Streusel:

In a separate bowl, stir together the brown sugar, cinnamon, and chopped pecans (if using).

Layer the Cake and Streusel:

Pour half of the cake batter into the greased baking dish and spread it evenly.
Sprinkle half of the cinnamon streusel mixture over the batter.
Pour the remaining cake batter on top, spreading it smoothly.
Sprinkle the remaining streusel mixture over the top.

Bake and Cool:

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 20 minutes.

Make and Add the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the slightly warm coffee cake before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Calories: Approximately 320 kcal per slice

Variations

Greek Yogurt Swap: Use Greek yogurt instead of sour cream for a slightly tangier flavor.
Nut-Free Option: Omit the pecans for a nut-free version.
Extra Sweetness: Add chocolate chips or raisins to the streusel for a fun twist.
Maple Glaze: Replace the vanilla in the glaze with maple extract for a warm, rich flavor.
Pumpkin Spice: Add a teaspoon of pumpkin spice to the streusel for a fall-inspired version.

Storage/Reheating

Room Temperature: Store covered for up to 2 days.
Refrigeration: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.

FAQs

Can I use a different cake mix flavor?

Yes! A spice cake mix or butter cake mix works great as an alternative.

Can I make this in a bundt pan?

Yes, but adjust the baking time to about 45-50 minutes and check for doneness.

Can I double this recipe?

Absolutely! Use two 9×13-inch pans or a larger baking dish to double the batch.

What can I use instead of sour cream?

Greek yogurt or buttermilk are great substitutes for a similar texture.

Do I have to add the glaze?

No, the cake is delicious on its own, but the glaze adds extra sweetness.

Can I make this ahead of time?

Yes! This coffee cake tastes even better the next day. Store it covered at room temperature or in the fridge.

How do I prevent the streusel from sinking?

Make sure your batter is thick enough, and don’t press the streusel into the batter too much.

Can I use margarine instead of vegetable oil?

Vegetable oil keeps the cake moist, but melted butter or margarine can also work.

How do I make this gluten-free?

Use a gluten-free cake mix to make a gluten-free version of this coffee cake.

What pairs well with coffee cake?

It goes great with coffee, tea, or a glass of milk. You can also serve it with fresh fruit or whipped cream.

Conclusion

Cake Mix Coffee Cake is an easy, crowd-pleasing treat that comes together quickly with the help of a boxed cake mix. With its rich cinnamon streusel and sweet glaze, this coffee cake is perfect for breakfast, brunch, or dessert. Whether you enjoy it fresh out of the oven or save it for the next day, this recipe is sure to become a household favorite!

Cake Mix Coffee Cake

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Cake Mix Coffee Cake is an easy, moist, and flavorful cinnamon-streusel coffee cake made with a yellow cake mix. With a rich, buttery texture and a sweet cinnamon crumble topping, this quick-bake treat is perfect for breakfast, brunch, or dessert. Topped with a simple vanilla glaze, it’s a delightful pairing with coffee or tea.

Author: Laura
Prep Time: 15min
Cook Time: 40min
Total Time: 55min
Yield: 12slices
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

. Prepare the Cake Batter:

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix cake mix, sour cream, eggs, and vegetable oil until smooth.

2. Make the Cinnamon Streusel:

In a separate bowl, stir together brown sugar, cinnamon, and chopped pecans (if using).

3. Layer the Cake and Streusel:

Pour half of the cake batter into the greased baking dish and spread it evenly.
Sprinkle half of the cinnamon streusel over the batter.
Pour the remaining cake batter on top, spreading it smoothly.
Sprinkle the rest of the streusel over the top.

4. Bake and Cool:

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 20 minutes before adding the glaze.

5. Make and Add the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle over the slightly warm coffee cake.

Notes

Nut-Free Option: Skip the pecans for an allergy-friendly version.
Extra Flavor: Add chocolate chips, raisins, or a teaspoon of pumpkin spice to the streusel.
Storage: Keep covered at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months.
Reheating: Warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes.