A quick and comforting coffee cake made with cake mix, rich cinnamon streusel, and a sweet vanilla glaze.

Why You’ll Love This Recipe

• Starts with a simple boxed cake mix

• Layered with a sweet, cinnamon-sugar streusel

• No mixer needed—easy to make in under an hour

• Delicious for breakfast, brunch, or dessert

• Customizable with nuts or fruit

Ingredients

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 tbsp ground cinnamon

• ½ cup chopped pecans (optional)

For the Glaze:

• 1 cup powdered sugar

• 2 tbsp milk

• ½ tsp vanilla extract

Directions

Prep Time: 15 minutes
Baking Time: 40 minutes
Total Time: 55 minutes
Servings: 12 slices

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large bowl, combine cake mix, sour cream, eggs, and vegetable oil. Mix until the batter is smooth and well blended.

3. In a small bowl, stir together the brown sugar, cinnamon, and chopped pecans (if using) to make the streusel.

4. Pour half of the cake batter into the prepared baking dish and spread it evenly.

5. Sprinkle half of the cinnamon streusel over the batter.

6. Pour the remaining batter on top and smooth it out with a spatula.

7. Sprinkle the remaining streusel evenly over the top layer of batter.

8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for about 20 minutes.

10. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

11. Drizzle the glaze over the warm cake just before serving.

Serving Ideas

• Pair with a hot cup of coffee or chai tea

• Serve warm with whipped cream or a scoop of vanilla ice cream

• Slice and enjoy as a brunch buffet option

Tips & Variations

• Add ½ teaspoon nutmeg to the streusel for added spice

• Substitute walnuts for pecans or leave the nuts out entirely

• For extra moisture, use Greek yogurt instead of sour cream

• Turn this into muffins by baking in a muffin tin (reduce baking time to 18–22 minutes)

Frequently Asked Questions

Can I make this coffee cake ahead of time?
Yes. It tastes great the next day and can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Can I freeze this cake?
Absolutely. Once baked and cooled, wrap the cake tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.

What if I don’t have sour cream?
You can substitute plain Greek yogurt or even buttermilk for similar results. It may slightly alter the texture but will still be delicious.

Can I use a different flavor of cake mix?
Yes. Spice cake or butter pecan cake mix are great alternatives that pair well with the cinnamon streusel.

Final Thoughts

Cake Mix Coffee Cake is the perfect blend of convenience and comfort. With layers of spiced streusel and a tender, moist crumb, it’s a no-fuss treat that satisfies any time of day. Whether you’re feeding a crowd or baking for the weekend, this recipe makes it easy to enjoy homemade flavor in under an hour.