Name: Caramel Nut Breakfast Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 18 servings
Ingredients: 1 package white cake mix (regular size); 2 large eggs, room temperature; 2/3 cup water; 1/2 cup all-purpose flour; 1/4 cup canola oil; TOPPING:; 1 cup packed brown sugar; 3/4 cup chopped pecans; 1/4 cup butter, melted; DRIZZLE:; 1 cup confectioners' sugar; 1 tablespoon light corn syrup; 1 tablespoon water

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta

Ingredients

1 package white cake mix (regular size)

2 large eggs, room temperature

2/3 cup water

1/2 cup all-purpose flour

1/4 cup canola oil

TOPPING:

1 cup packed brown sugar

3/4 cup chopped pecans

1/4 cup butter, melted

DRIZZLE:

1 cup confectioners' sugar

1 tablespoon light corn syrup

1 tablespoon water

Instructions

1 Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.

2 In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.