A quick and easy dessert for a weekday or a nice breakfast option with coffee!
While nothing beats baking a cake from scratch, unfortunately, lack of time on a week day calls for improvisation. It’s always nice to have the aroma of cinnamon wafting from the kitchen when the kids get home. This quick dessert, or after-school snack, is easy to put together while on a lunch break from work!
- 1 yellow cake mix box – 15.25oz (I typically use Duncan Hines)
- 4 eggs
- 3/4 cup vegetable oil
- 1 tsp vanilla essence
- 1 cup Greek Yogurt (or sour cream)
- 2 cups powdered sugar (also known as icing sugar)
- 1.5 tbsp cinnamon powder
- 1 cup brown sugar
- 3 tbsp milk
- 1 tbsp butter
- 1/2 cup walnuts (optional)
- Preheat oven to 325 degrees farenheit
- Coat a 9×13 pan with butter and then set aside.
- In a bowl combine cake mix, eggs, oil, vanilla and sour cream. Using an electric mixer, beat on low for 30 seconds then raise speed to medium and and mix for 2 minutes
- Pour the cake batter into the prepared pan
- In a separate bowl, mix together the brown sugar and cinnamon
- Sprinkle the brown sugar and cinnamon mix and the walnuts evenly onto the cake batter
- Taking a butter knife, gently swirl the sugar cinnamon mix and walnuts into the cake batter. DO NOT over swirl
- Bake for 30-40 minutes. Put a tooth-pick into the center of the cake and if it comes out clean, the cake is ready
- Cool for 20 minutes
- While cake is backing, gently whisk together the powdered sugar and milk. Pour this over the slightly cooled cake
- Allow icing to set – 5-10 mins
- Cut cake into mini squares and it’s ready to eat
- Cake can stay refrigerated for a couple of days – mine doesn’t last more than 2 days!