Prep: 15 mins | Cook: 30 mins | Additional: 1 hr. | Total: 1 hr. 45 mins | Servings: 16 | Yield: 1 12×18-inch sheet cake
This Butter Crumb Cake is to die for! Every bite is superb. The moist texture of this cake is incredible. It’s very luscious so make sure to bake more if you are having guests over. Enjoy!
1 (18.25 ounce) package yellow cake mix
⅔ cup of water
3 large eggs
½ cup butter softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners’ sugar for dusting
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray in a 12×18-inch jellyroll pan.
Step 3: In a medium mixing bowl, add water, yellow cake mix, 1/2 cup of melted butter, and eggs. Use an electric mixer to beat for 2 minutes or until well blended.
Step 4: Transfer the mixture into the greased jellyroll pan.
Step 5: Place inside the preheated oven and bake for 15 to 17 minutes or until the sides are brown and the centre is a little mushy.
Step 6: In a large mixing bowl, add cinnamon, brown sugar, flour, butter, and vanilla extract. Beat until well mixed.
Step 7: Remove the cake from the oven and let it sit on a wire rack.
Step 8: Add 3/4 of the crumb on top and press. Set aside the rest of the crumb.
Step 9: Put the cake back to the oven and bake for another 12 to 12 minutes or until the topping is set.
Step 10: Remove the cake from the oven and let it sit on a wire rack. Sprinkle the reserved crumb on top and allow the cake to cool at room temperature. Sprinkle confectioner’s sugar on top.
Step 11: Serve and enjoy!
1. For the best crumbs, you can use margarine.
2. Adjust the cooking time depending on the cake pan that you are using.
Per Serving: 559.3 calories; protein 6.5g 13% DV; carbohydrates 71g 23% DV; fat 28g 43% DV; cholesterol 96.5mg 32% DV; sodium 395.1mg 16% DV.
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