A graham cracker and nut streusel swirls through this quick, cake mix fix-up. Our family has been making and enjoying this delicious cake for many years. This is wonderful with a cup of hot tea!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Make the streusel: In a medium bowl, combine the graham cracker crumbs, nuts, brown sugar and cinnamon. Stir in the melted butter. Set aside.

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  • In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat on low speed with an electric mixer just until moistened. Beat on medium speed for 2 minutes longer. Spread 1/2 of the batter into a greased 9x13 inch pan. Sprinkle on 1/2 of the streusel mixture. Carefully spread the remaining 1/2 of the cake batter over the streusel, and sprinkle with the remaining streusel.

  • Bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Cool slightly, then drizzle with the powdered sugar icing. Best if served warm. Makes 12 to 16 servings.

  • To make the Icing: In a small bowl, combine confectioners sugar with vanilla and butter flavoring. Add a few drops of water until you achieve drizzling consistency.

Nutrition Facts

257.8 calories; 2.7 g protein; 32.8 g carbohydrates; 37.2 mg cholesterol; 216.9 mg sodium. Full Nutrition

Reviews (132)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2006
This was an awsome coffee cake and so easy. I did change a couple of things. First I added some cinnamon and madagascar vanilla to the cake batter for a little extra flavor. I only used 6Tbs of butter for the struesel topping and the consistency was perfect. I pour about 1/2-3/4 of the batter into a greased 9x13 pan. I then sprinkled 1/2 of the topping evenly over the batter. I dropped spoonfulls of the remaining batter over the topping. I made large circles with a knife to distribute the top batter and mix in the struesel topping (don't stir just swirl a few times) I then topped with more topping. Baked for 30 minutes at 350 and did not use the drizzle of powdered sugar as it did not need it!! Great recipe! Read More
(50)

Most helpful critical review

Rating: 3 stars
04/28/2011
Certainly a pretty cake (almost a guarantee if you use a specialty Bundt pan as I did) but nothing special in taste. (Hubs had a couple of bites and left the rest on his plate. I didn't even get THAT far) Even substituting freshly squeezed orange juice for the water and adding a tablespoon of fresh orange zest and a teaspoon of vanilla didn't elevate this beyond a mediocre doctored up cake mix - and there are some doctored up cake mix recipes that are excellent! Also a mere 1/4 cup of oil left this a little dry. For those who are still interested I used a specialty Bundt pan which required only half of the the topping mixture. Because mine is a dark pan I lowered the oven temperature to 325 degrees and it was baked perfectly at about 42 minutes. I drizzled it with a glaze of fresh orange juice and powdered sugar. The remaining streusel (and there was quite a bit leftover) I froze for later use to top muffins. Read More
(14)
154 Ratings
  • 5 star values: 111
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/20/2006
This was an awsome coffee cake and so easy. I did change a couple of things. First I added some cinnamon and madagascar vanilla to the cake batter for a little extra flavor. I only used 6Tbs of butter for the struesel topping and the consistency was perfect. I pour about 1/2-3/4 of the batter into a greased 9x13 pan. I then sprinkled 1/2 of the topping evenly over the batter. I dropped spoonfulls of the remaining batter over the topping. I made large circles with a knife to distribute the top batter and mix in the struesel topping (don't stir just swirl a few times) I then topped with more topping. Baked for 30 minutes at 350 and did not use the drizzle of powdered sugar as it did not need it!! Great recipe! Read More
(50)
Rating: 5 stars
06/18/2006
I love this cake! I made it in a bundt pan and drizzled icing over it while still warm. Very nice presentation for our Father's Day dessert get together. Everyone loved it! Thanks! Read More
(18)
Rating: 5 stars
01/24/2004
This is an easy-to-make excellent cake. Read More
(18)
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Rating: 5 stars
01/24/2007
DELICIOUS!! Only change I made was omitting the nuts and using cinnamon graham crackers instead of plain. As my family puts it "this is a keeper!!" Thanks for the terrific recipe.:o) Read More
(16)
Rating: 5 stars
12/06/2003
This is absolutely one of the best coffeecakes I've tasted--homemade or otherwise. I cut the amount of butter to one stick and I use a butter-flavored cake mix and cinnamon graham crackers and the results are wonderful. This will be a favorite! Read More
(16)
Rating: 4 stars
12/23/2002
This recipe was great. I don't like nuts so I changed it a bit... instead of the walnuts I used 1/2 cup rolled oats and increased the butter to a full cup. It was delicious! Read More
(15)
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Rating: 3 stars
04/28/2011
Certainly a pretty cake (almost a guarantee if you use a specialty Bundt pan as I did) but nothing special in taste. (Hubs had a couple of bites and left the rest on his plate. I didn't even get THAT far) Even substituting freshly squeezed orange juice for the water and adding a tablespoon of fresh orange zest and a teaspoon of vanilla didn't elevate this beyond a mediocre doctored up cake mix - and there are some doctored up cake mix recipes that are excellent! Also a mere 1/4 cup of oil left this a little dry. For those who are still interested I used a specialty Bundt pan which required only half of the the topping mixture. Because mine is a dark pan I lowered the oven temperature to 325 degrees and it was baked perfectly at about 42 minutes. I drizzled it with a glaze of fresh orange juice and powdered sugar. The remaining streusel (and there was quite a bit leftover) I froze for later use to top muffins. Read More
(14)
Rating: 5 stars
11/20/2005
Great and Simple! I have made it twice and both times it was a big hit. It also freezes really well. The streusel call for way too much butter - probably 6 tbsp. would be enough. My streusel did not sink but then I used finely ground crumbs and chopped nuts. I also mixed cinnamon into the cake mix to give it a little more flavor. Read More
(12)
Rating: 4 stars
12/24/2003
This was a very good coffee cake. I had the same problem as some of the other reviewers where the topping sunk to the bottom. It still tasted very good though. I think next time I may try adding the topping later on. Read More
(9)