Buttermilk Breakfast Cake

Buttermilk Breakfast Cake
Buttermilk Breakfast Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (18.25-oz.) package white cake mix

  • 1

    cup buttermilk

  • 1/2

    cup melted butter $

  • 5

    large eggs $

  • 3

    tablespoons light brown sugar

  • 2

    teaspoons ground cinnamon

  • Shortening

  • 1

    tablespoon granulated sugar $

Directions

1. Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer 1 1/2 minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition. 2. Stir together brown sugar and cinnamon in a small bowl. 3. Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tbsp. granulated sugar. 4. Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter. 5. Bake at 350° for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White cake mix.

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