Cake-Mix Coffee Cake

Recipe By: Christina Tosi

Cake-Mix Coffee Cake

Coffee cake is an excuse to eat cake for breakfast. And that’s something we can always get on board with.

Our take on this classic staple uses the power combo of cake mix and sour cream to create a rich, tender crumb. Set aside extra cake mix and cinnamon for that perfect topping you know (and love).

Then, you have two important decisions to make. First, decide what fruit you want to add for a pop of bright flavor—peaches, cherries, and blueberries work so well here, but we’re not particular.

Then decide how you’ll add it. We recommend three options to fruit-load your coffee cake: canned fruit, frozen fruit, or fruit in the form of pie filling. Any of these options will give you a delightful way to jumpstart your day, no matter what time it is.

Pair a slice with your favorite cup of joe and get ready for the best day ever.

Get this free recipe!

Create an account or log in to read the full recipe.

*By entering your email, you agree to our Privacy Policy and Terms. We'll send you updates on all things Milk Bar. Unsubscribe anytime!

Already have an account? Log In

Cake-Mix Coffee Cake

Cake-Mix Coffee Cake


Heat the oven to 350°F. Grease a 9-inch square baking dish.


Prep the cake: Measure out 1⁄2 cup of the cake mix and set aside for the topping. Combine the remaining cake mix, the sour cream, and egg in a medium bowl and beat until just smooth, with no lumps remaining.


If you are using canned or frozen fruit, mix it into the batter and pour the mixture into the prepared pan. If you are using fruit filling, pour half the batter into the prepared pan, cover with the fruit filling, and top with the remaining batter.


Prep the topping: Toss the reserved 1⁄2 cup cake mix with the cinnamon and butter in a small bowl until the mixture is crumbly and streusel-like. Sprinkle it evenly over the cake batter.


Bake for 50 to 60 minutes, until the top is golden brown and a thin knife plunged into the center comes out clean or with a few traces of fruit filling. Cool completely in the pan before cutting into 2-inch squares and serving.


Cover leftovers with plastic and refrigerate for up to 1 week. If you have time, throw slices in the toaster oven to make something exciting and new for breakfast


Front view of a 6
Birthday Cake
12758 Reviews

Our bestselling Birthday Cake has three tiers of rainbow-flecked vanilla...

A close up side view of a person carrying a 6 inch strawberry shortcake cake on a glass plate
Strawberry Shortcake Cake
1846 Reviews

Strawberry Shortcake but on a whole new level: vanilla cake...

6 count Assorted Cookie Tin with assorted cookies stacked to the side
Assorted Cookie Tin
1932 Reviews

We put together these cookie cornucopias covering all the bases:...

Milk Bar Crack Pie
Milk Bar® Pie
3215 Reviews

Our signature, gooey Milk Bar Pie has a sticky, buttery,...