Morning Glory Cake
This morning glory cake is made with a Betty Crocker cinnamon streusel muffin mix and packed with shredded carrot, apple, coconut, walnuts, and crushed pineapple. It bakes into a soft, moist snack cake with a lightly sweet crumb and a golden top, finished with a simple vanilla glaze. Perfect for breakfast, brunch, or an everyday treat.
Equipment
- 1 9x9 pan
Ingredients
- 1 13.0 oz Betty Crocker Cinnamon Streuse Muffin mix (box mix)
- ½ cup chopped apple Granny Smith or Honeycrisp
- ½ cup shredded fresh carrot
- ½ cup chopped walnuts
- ½ cup flaked coconut
- ¼ cup vegetable oil
- 2 large eggs
- 1 8-ounce can crushed pineapple in juice, undrained
- ½ cup powdered sugar
- 1 - 2 teaspoon water
Instructions
- Preheat oven to 400°F. Spray a 9x9 pan with baking spray.
- In a large bowl, mix muffin mix, apple, carrot, walnuts, and coconut.1 13.0 oz Betty Crocker Cinnamon Streuse Muffin mix, ½ cup chopped apple, ½ cup shredded fresh carrot, ½ cup chopped walnuts, ½ cup flaked coconut
- In a separate bowl, whisk oil, eggs, and undrained pineapple.¼ cup vegetable oil, 2 large eggs, 1 8-ounce can crushed pineapple in juice,
- Add wet ingredients to dry ingredients and stir just until combined.
- Spread batter evenly into the prepared pan.
- Bake 38–42 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for 15 minutes.
- Mix powdered sugar with water to make a drizzleable glaze. Drizzle over warm cake and slice.½ cup powdered sugar, 1 - 2 teaspoon water
Notes
Storage and Freezing:
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.
See the blog post for more tips and tricks.
Tried this recipe?Let us know how it was!
