Yellow Cake Mix Coffee Cake
Yellow Cake Mix Coffee Cake is a buttery, moist sour cream cake with a thick cinnamon-brown sugar swirl and crunchy streusel topping. This shortcut version tastes completely homemade and is ready in under an hour—perfect for brunch, holidays, or anytime you need cozy comfort!
Why You’ll Love This Recipe
This Yellow Cake Mix Coffee Cake is the ultimate brunch hero that looks and tastes like you spent hours, but starts with a humble box mix. Sour cream makes it incredibly tender and moist, while a generous ribbon of cinnamon sugar and buttery streusel give that classic coffee cake flavor everyone fights over. It’s perfect for lazy weekend mornings, holiday brunches, office breakfasts, or when you just want a slice of warm, crumbly happiness with your coffee. Make it once and it will become your go-to “secret” recipe!
Recipe Tips and Tricks
- Use full-fat sour cream for richest texture.
- Don’t overmix after adding dry ingredients—keeps it tender.
- Pack the streusel lightly so it stays crunchy.
- Swirl the cinnamon filling gently—don’t mix it in completely.
- Let cool 15 minutes before cutting—streusel sets up.
- Warm leftover slices 10 seconds in microwave for fresh-baked taste.
- Double the streusel if you’re a crumb lover.
Yellow Cake Mix Coffee Cake
Moist sour cream coffee cake with cinnamon swirl and buttery streusel, made easy with yellow cake mix.
Ingredients
- ¼ cup water
- ⅓ cup vegetable oil
- ½ cup (1 stick) butter, melted
- ½ cup packed brown sugar
- ½ cup packed brown sugar
- ½ cup reserved dry cake mix
- 1 box (15.25 oz) yellow cake mix
- 1 cup sour cream
- 1 tbsp cinnamon
- 1 tbsp ground cinnamon
- 3 large eggs
- Optional: ½ cup chopped pecans
Instructions
- Preheat oven to 350°F and grease a 9×13 pan (or Bundt for pretty shape).
- Reserve ½ cup dry cake mix for streusel; set aside.
- Mix remaining cake mix, sour cream, eggs, oil, and water until smooth (2 minutes).
- Make swirl: combine ½ cup brown sugar + 1 tbsp cinnamon.
- Make streusel: mix reserved ½ cup cake mix, ½ cup brown sugar, melted butter, and cinnamon until crumbly.
- Pour half the batter into prepared pan.
- Sprinkle cinnamon swirl mixture evenly over batter.
- Top with remaining batter and gently spread.
- Sprinkle streusel generously over the top (add nuts if using).
- Bake 35–45 minutes until golden and toothpick comes out clean. Cool 15 minutes, slice, and serve warm with coffee!
Notes
- Bundt pan version: bake 45–50 min, dust with powdered sugar.
- Make the night before—flavor gets even better!
- Freezes beautifully—warm slices for instant comfort.
- Perfect for holiday brunch or gifting.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 275Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 74mgSodium 107mgCarbohydrates 26gFiber 1gSugar 23gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Yellow Cake Mix (15.25 oz): Provides structure and vanilla flavor.
- Sour Cream (1 cup): Secret to ultra-moist crumb.
- Brown Sugar (1 cup packed): For swirl and streusel.
- Cinnamon (2 tbsp): Warm spice throughout.
- Butter (½ cup melted for streusel): Creates golden crunch.
Variations and Substitutions
- Apple Cinnamon: Add diced apples to filling.
- Pumpkin: Add ½ cup pumpkin + extra spice.
- Chocolate Chip: Fold chips into batter.
- Streusel Only: Skip swirl, double topping.
- Gluten-Free: Use GF yellow cake mix.
- Blueberry: Swirl in blueberry jam.
- Nutty: Add chopped pecans to streusel.
- Cream Cheese Ribbon: Add softened cream cheese layer.
Storage Options
- Room temperature: covered up to 3 days
- Refrigerator: up to 6 days
- Freezer: wrapped tightly up to 3 months
Dish Gallery
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