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Cinnamon Breakfast Sheetcake with Caramel Glaze Recipe

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This recipe for Cinnamon Breakfast Sheetcake with Caramel Glaze, by , is from The Burns Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Burns


c. buttermilk
1 18 oz. box of spice cake mix
1 4 oz box instant vanilla pudding mix
1 c. sour cream
4 eggs, beaten
c. corn oil

c. plus 1 T. sugar
2 t. ground cinnamon
c. chopped pecans, optional

c. sugar
c. buttermilk
stick butter
T. light corn syrup
t. baking soda
t. vanilla extract


1. Preheat oven to 350 degrees.
2. Grease & flour cookie sheet with sides.
3. Combine buttermilk, cake mix, pudding, sour cream, eggs and corn oil. Mix well.
4. In separate bowl mix topping ingredients.
5. Pour of batter into prepared pan, sprinkle with topping repeat.
6. Bake 20 -25 minutes.
7. Prepare glaze by bringing all ingredients except vanilla to a boil on stovetop in medium saucepan.
8. Stir until sugar dissolves.
9. Boil until glaze is deep amber color, whisking often glaze will thin out when almost done.
10. Remove from heat add in vanilla.
11. Spoon hot glaze evenly over warm cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 minutes




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