Morning Glory Cake

This is a simple, reliable Morning Glory Cake based on a classic Betty Crocker recipe that uses their cinnamon streusel muffin boxed mix. It’s a great option when you want something homemade for breakfast, brunch, or a casual dessert without having to start from scratch.

This is a morning glory muffin-inspired breakfast cake. It embraces the muffin profile by coming together easily and delivering a moist, tender crumb packed with fruit, coconut, and warm spice, finished with a simple glaze.

I first found this recipe years ago in one of those small grocery store checkout recipe booklets. The kind you’d flip through while waiting in line before everything moved online.

It’s been a quiet favorite ever since, especially when I’m hosting a breakfast or want something easy that just works.

I’ve made this a few times now, including early versions where I tested small changes in texture from chopping vs shredding the fruit. After sticking with freshly shredded carrot and apple, it consistently bakes into a softer, more cohesive cake with better moisture throughout.

Jump to:

• At a Glance
• From My Kitchen to Yours
• Storage & Make Ahead
• You Might Also Like
• Morning Glory Cake

At a Glance

• Texture: Soft, moist, lightly cakey with tender mix-ins
• Ease level: Very easy (boxed mix shortcut)
• Best use: Breakfast, brunch, snack cake, casual dessert

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From My Kitchen to Yours

Getting the best results

Fresh prep makes a real difference here. Shred the carrot by hand using a box grater. Pre-shredded carrots or matchstick carrots don’t break down the same way and can make the texture feel dry or uneven.

For the apple, use something crisp with a little tartness, like Granny Smith or Honeycrisp. An apple with more tartness helps balance the sweetness of the pineapple and streusel. Chop it small or shred it, depending on how much texture you want in each bite.

The crushed pineapple is added undrained. This is what keeps the cake moist without making it heavy or greasy.

Once you combine the wet and dry ingredients, stir just until everything is mixed. Overmixing tightens the crumb and takes away that soft, bakery-style texture.

How to know it’s done

The top should be a deep golden brown.

The center should feel set when lightly pressed.

A toothpick inserted into the middle should come out clean or with a few moist crumbs.

Let it rest in the pan before slicing so it holds together cleanly.

Flavor + swaps that actually work

This recipe is flexible, but only a few swaps really matter:

• Coconut: optional, can be omitted
• Walnuts: can be swapped with pecans or left out
• Apple: Granny Smith or Honeycrisp both work well
• Spices: the muffin mix already provides flavor, so extras are optional

Do not skip the pineapple or apple. Those control moisture and structure.

Equipment note

A 9x9 pan gives the best balance of bake time and texture. It bakes evenly and keeps the center soft without drying the edges. I like to bake in a metal or ceramic pan. My favorite is one by USA Pan or this porcelain pan.

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Storage & Make Ahead

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, wrap slices individually and freeze for up to 2 months. Thaw at room temperature or warm in the microwave in 30-second increments until heated through.

For best results, freeze before adding glaze.

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You Might Also Like

• Morning Glory Muffins (portable version of this same flavor profile)
• Classic Carrot Cake with Cream Cheese Frosting
• Blueberry Buttermilk Coffee Cake With Crumb Topping

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