For a quick, at-home or on-the-go breakfast, try this cheesy pesto breakfast wrap. Anyone who appreciates a decent breakfast wrap will find this mix of ingredients to be delicious. Before adding the eggs, apply some pesto on the wrap if you enjoy a lot of it. With some grapes on the side, it tastes great!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 cup buttermilk
- 4 eggs
- ½ teaspoon baking soda
- ¾ cup vegetable oil
- 1 cup brown sugar
- 2 teaspoons ground cinnamon
- ¾ cup milk
- 1 teaspoon vanilla extract (Optional)
- 3 cups confectioners’ sugar
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9×13-inch cake pan.
- In a bowl, whisk together the cake mix, buttermilk, eggs, baking soda, and vegetable oil until thoroughly combined. In a separate bowl, stir the brown sugar and cinnamon together. Pour batter into the prepared cake pan, and spoon the cinnamon sugar onto the batter in several places. Using the spoon, gently swirl the cinnamon sugar into the cake batter, leaving streaks and ribbons of sugar mixture (do not overmix).
- Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Remove cake from oven, and punch holes all over the cake with a table knife.
- Whisk milk, vanilla extract, and confectioners’ sugar together in a bowl to form a smooth, runny icing; pour the icing all over the cake, allowing it to soak into the holes. Allow cake to cool before serving.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 392 mg |
| Sugars | 68 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good, my family and I loved it. Great to eat with a cup of coffee. I made just a couple of changes to fit my own preferences and because of suggestions others had. I swapped the vegetable oil out and used extra virgin olive oil in its place. Next, I made less of the icing by using only 1 cup of powdered sugar and 1/4 cup of milk, still using 1 tsp of vanilla. This made the perfect amount and ensured it wasn’t sickeningly sweet.
yummy cake ,my family loves it
The taste was great, but the cake itself was to wet after soaking with the milk/vanilla/ confectionary sugar mixture
This cake is really really good. The cinnamon really comes through and I was not disappointed. I caution against making the quantity of glaze the recipe suggests. Other posters commented that the glaze is overkill and produces a sickly sweet final product. I would agree as I made 1/3 of the glaze and it was perfect for our preferred level of sweetness (which is pretty sweet – my husband and son love sugary treats). All-in, I’d definitely make this again! It was super easy and worth the time to make.
I didn’t even get a chance to take a picture everybody wanted some that means I’m going to have to make another one but this time I’m going to make it with nobody around so I can take a picture of it don’t know when I’ll let you know thank you for the recipe bye-bye. Gunny
De-LISH-ous! It is sweet, but it is soooo good. In the words of my son, “that’s dangerous!” I probably will make/use half the glaze the next time. Maybe. 🙂
I followed the recipe exactly except for making in Bundt pan. Three generations of our family loved it!
Many people said this cake was too sweet. I therefore used about a fourth of the brown sugar called for by the recipe, but still thought it was sickly sweet. If I had to do it all over again, I’d skip the glaze or at least cut back on it.
I agree with previous reviewers who say this is way too sweet. Cutting the icing and adding some nuts would probably make it more to my liking. My husband said it was excellent, though, so I went with 4 stars instead of the 3 I’d have issued on my own.
I agree with previous reviewers who say this is way too sweet. Cutting the icing and adding some nuts would probably make it more to my liking. My husband said it was excellent, though, so I went with 4 stars instead of the 3 I’d have issued on my own.
The cloying sweetness of this cake was the issue. I think it could be pretty good with some tweaks. If I make it again, would add chopped pecans to the cake, would not poke the holes and would use much less glaze (maybe 1/3 recipe for the whole cake). I only made a half batch of this recipe and was glad I did-couldnt have eaten a full cake.
I rated five stars because my only complaint was how very sweet this was, and I am not big on overly sweet treats. BUT… my family is and they loved this cake! So five stars it is! For me, the next time I make it (and there will be a next time!), I will cut back on the icing and make a light drizzle over the top instead of pouring it over to soak into the cake. That will cut down on the sweetness for me (without sacrificing taste) and still make my family quite happy. Thanks for a great recipe that easily tweaks for those of us who love the taste of this cake, but maybe want it a bit less sweet. 🙂
This cake was Awesome!!! My husband did not want to share this cake with anyone. Don’t expect this cake to hang around, long. If you like nuts, add some to it, I did. Charlotte Johnson Atlanta, Ga.
A little too sweet but good cake overall
You have to have a super sweet tooth to enjoy this one. I liked it, but I would probably cut the glaze in half. My cake mix was only a 15 ounce, so maybe that had something to do with it, too. Next time I might also try this one as a bundt cake. Overall a good one, just tweak to your taste on the sweetness level.
Very tasty.. I thought it tasted like a cinnabon cake I had years ago..
In the oven right now! Like the fact that you can easily “make” your own “buttermilk”. Smells great but I guess the “proof will be in the pudding”.