Pancake Mix Coffee Cake (with Bisquick)
Pancake mix is transformed into a moist and delicious coffee cake that is a perfect pay to start your day.
Servings: 12
Ingredients
Cake
- 4 cups pancake mix
- 1/3 cup granulated sugar
- 3/4 cup milk
- 2 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
Crumb
- 1 cup pancake mix
- 1 cup brown sugar {packed}
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup butter {softened}
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray and set aside.
- In a large bowl, whisk together pancake mix and sugar {to remove any lumps}. In a small bowl combine milk, eggs, sour cream and vanilla. Add liquid mixture all at once to the dry ingredients and stir to combine but do not over mix. Add half of the batter into the prepared pan. Reserve the remaining batter.
- Combine crumb ingredients and cut butter into the dry ingredients until you have nice crumbs. Do not over mix or you will have a paste. A fork works great for this job. Add half of the crumb mixture to the top of the cake batter in the pan.
- Top the crumb mixture with the reserved cake batter and finally, top with the remaining crumbs.
- Bake for 30-35 minutes or until the cake is baked through and a toothpick inserted in the center comes out clean. Serve warm or cool.
Notes
Store leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 383mg | Potassium: 181mg | Fiber: 1g | Sugar: 25g | Vitamin A: 496IU | Vitamin C: 0.4mg | Calcium: 167mg | Iron: 1mg