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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cinnamon Breakfast Sheetcake with Caramel Glaze Recipe

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This recipe for Cinnamon Breakfast Sheetcake with Caramel Glaze 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!
Category:
Category:
Ingredients:  
Ingredients:  
½ 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
½ c. corn oil

Topping
¼ c. plus 1 T. sugar
2 t. ground cinnamon
½ c. chopped pecans, optional

Glaze
½ c. sugar
¼ c. buttermilk
½ stick butter
½ T. light corn syrup
¾ t. baking soda
½ t. vanilla extract
Directions:
Directions:

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 ½ of batter into prepared pan, sprinkle with ½ 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:
12
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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