A crumb topping that's butter and sweet is hard to beat!
Packed with cinnamon, molasses and brown sugar — Contains wheat and milk, and may also contain eggs, soy, and tree nuts.
Stir together cake mix, oil, water and an egg, pour into cake pan and sprinkle with cinnamon topping. Bake until a toothpick comes out clean!
Serve with breakfast, for a lip-smacking snack or dessert, on its own for celebrations, you name it!
Whip up for slices of cake, or as individually-served muffins
Contains: Milk, Wheat
May Contain: Tree Nuts, Eggs, Soy
State of Readiness: Mix
Package Quantity: 1
Package type: Individual Item Multi-Serving
Net weight: 21 Ounces
Style: Crumb Cakes
Item Number (DPCI): 261-04-0328
Origin: Made in the USA or Imported
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Directions You'll Need: 2/3 cup water; 1 egg. Tip: For marbled effect, swirl batter with a knife before adding second topping layer. 1. Heat oven to 350 degrees F. Heat oven to 350 degrees F. Lightly grease 8x8-inch pan. 2. Stir with a spoon. Stir together water, egg and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. 3. Drop with a spoon. Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. 4. Bake 40-45 minutes. Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings. High Altitude (Over 5,000 Feet): Prepare as directed, adding 2 tablespoons all-purpose flour and an additional 1 tablespoon water.