- You will be making the box cake mix slightly different from the directions on the box. I also mix each box separately even though I am adding it to the same baking dish.
- Grease a 9 x 13 casserole dish and heat your oven to 350°
- Mix up ONE of the cake mixes (set aside the cinnamon crumb) using one egg, 2/3 cup of water, 4 tablespoons of melted butter, and a 1/2 tablespoon of vanilla extract. Mix until the ingredients are just combined. The cake mix should be slightly lumpy.
- Spread the cake mix in the baking dish and then sprinkle with the bag of the cinnamon crunch topping. Use the whole bag.
- Mix up the second box of cake mix the same way, I did not feel the need to clean the bowl in between.
- Spoon heaping spoonfuls of the cake mix on top of the mix that is already in the baking dish, dot this all over the top then use a spoon or spreader to spread the batter as best you can over the top. This does not have to be perfect.
- Top the rest of the cake with the cinnamon crunch topping and the pecans. Bake for about 45 minutes. Every oven is different so keep an eye on this the first time you make it. Use a toothpick to check that the center is done.
- While the cake bakes, mix up the powdered sugar, milk, vanilla extract, and sour cream into a glaze. This mixture should be thinner, so eyeball the powdered sugar until the glaze is the way you want it.
- When the cake is done, pull it out and drizzle the glaze all over the top of the cake while it cools.
- If you use the sour cream I suppose technically the cake should be refrigerated before serving and after, but I just left it on the counter while we ate it for days. You can also omit the sour cream and just add another tablespoon of milk.
Coffee, This Cake, and Happy Conversations
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