CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS
Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
- Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g
CINNAMON TOAST CRUNCH® POKE CAKE
You won't feel guilty eating cake for breakfast when it's made with Cinnamon Toast Crunch. The cereal adds the crunchiness, while vanilla pudding and pie filling ups the creamy quotient in the moist yellow cake.
Provided by By Jessica Walker
Categories Breakfast
Time 1h55m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- Make and bake cake as directed on box, using water, butter and eggs and adding cinnamon and vanilla.
- While cake is baking, in small bowl, mix Cereal Crumble ingredients. Spread in ungreased shallow baking pan; set aside.
- Remove cake from oven to cooling rack; cool 5 minutes. Place cereal crumble in oven; bake at 350°F for 7 minutes. When baked, remove from pan to paper towels or flat paper bag.
- When cake has cooled 5 minutes, with handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
- In medium bowl, stir together Filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
- Spread whipped topping evenly over cake. Immediately before serving, sprinkle crumble over top.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 11 g, TransFat 0 g
CINNAMON TOAST CAKE
This cake is incredibly simple and very, very delicious. Inspired by the childhood love of cinnamon toast. It's a big crowd-pleaser. Vanilla is optional.
Provided by hayleyjewell
Categories Low Protein
Time 40m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 11x8" cake pan lightly with butter.
- Sprinkle cinnamon sugar into the pan and tap out excess.
- In a mixing bowl, combine flour, sugar, and cinnamon and mix well.
- In a measuring cup, beat the egg and then fill with water to 1 1/2 cups.
- Add vanilla to the egg and water mixture.
- Add the egg mixture to the dry ingredients.
- Bake in a 350 degree oven for 25-30 minutes.
- When cake is done, spread butter over the top and sprinkle cinnamon sugar onto it.
Nutrition Facts : Calories 284.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 34.2, Sodium 318.8, Carbohydrate 56.2, Fiber 0.8, Sugar 40.3, Protein 2.8
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