How To Make A Breakfast Cake From Pancake Mix Recipes

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BREAKFAST CAKE MIX



Breakfast Cake Mix image

This delightful crumb cake from Lucile Proctor has a brown sugar topping featuring raisins, pecans and chocolate chips. "A friend gave me this mix for Christmas," recalls the Panguitch, Utah cook. "All I had to do was mix it and bake it in the pan she also provided."

Provided by Taste of Home

Time 15m

Yield 9 servings.

Number Of Ingredients 15

8-1/2 cups all-purpose flour
6 cups sugar
2 cups nonfat dry milk powder
1/4 cup baking powder
1-1/2 teaspoons salt
2-1/2 cups shortening
TOPPING:
3 cups raisins
3 cups packed brown sugar
2 cups chopped pecans
2 cups semisweet chocolate chips
2 tablespoons ground cinnamon
ADDITIONAL INGREDIENTS (for each cake):
1 large egg, lightly beaten
1 cup water

Steps:

  • In a large bowl, combine the flour, sugar, milk powder, baking powder and salt; cut in shortening until crumbly. Store in airtight containers in a cool, dry place for up to 6 months. In a large bowl, combine the topping ingredients. Store in airtight containers in a cool, dry place for up to 6 months. Yield: 7 batches (21 cups cake mix and 10-1/2 cups topping mix)., To prepare cake: In a large bowl, combine 3 cups breakfast cake mix, egg and water. Pour into a greased 9-in. square baking pan. Sprinkle with 1-1/2 cups topping mix. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 173mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

BIRTHDAY CAKE PANCAKES



Birthday Cake Pancakes image

For my kids' birthdays, I like to make these cake mix pancakes. Frosting and more sprinkles seal the deal! -Dina Crowell, Fredericksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1 cup pancake mix
1 cup yellow or white cake mix
2 large eggs, room temperature
1-1/2 cups plus 1 tablespoon 2% milk, divided
1 teaspoon vanilla extract
1/4 cup sprinkles
3/4 cup vanilla frosting
Additional sprinkles

Steps:

  • Whisk pancake mix and cake mix. In a separate bowl, whisk eggs, 1-1/2 cups milk and vanilla until blended. Add to dry ingredients, stirring just until moistened. Let stand 10 minutes. Fold in 1/4 cup sprinkles., On a lightly greased griddle over medium heat, pour batter by 1/4 cupfuls to create 6 large pancakes. Cook until bubbles on top begin to pop; turn. Cook until golden brown. Repeat, using smaller amounts of batter to create pancakes of different sizes. , Microwave frosting and remaining milk, covered, on high until melted, 10-15 seconds. On each of the large pancakes, layer smaller pancakes in order of decreasing size with the smallest on top; drizzle with frosting. Top with additional sprinkles. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of pancakes on a microwave-safe plate and microwave on high until heated through, 30-90 seconds.

Nutrition Facts : Calories 396 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 558mg sodium, Carbohydrate 65g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

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