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Sugar Shack Coffee Cake
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Sugar Shack Coffee Cake

Sugar Shack Coffee Cake

Two wins from one recipe: Victoria's Sugar Shack food truck's 2020 Neighborhood to Nation contest winner transforms leftover pastries into a whole new creation -- a comforting, streusel-topped pumpkin-spice coffee cake, thanks to Gold Medal™ Super Moist™ Yellow Cake Mix. MORE + LESS -

Servings: 72 servings (1 serving = 1 piece)
Streusel Topping
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ All Purpose Flour, Bleached (12610)
1 lb 1.00 oz
4 cups
Granulated sugar
1 lb
2 cups
Brown sugar, packed
13 oz
2 cups
Cinnamon, ground
1 tsp
Butter, salted, cold, cut into small pieces
2 lb
4 cups
Cake Batter
INGREDIENT
WEIGHT
MEASURE
Leftover bakery pastries (donuts, cinnamon rolls, fruit-filled pastries)
5 lb
Canola oil
2 lb 1.00 oz
4 1/2 cups
Water
1 lb
2 cups
Pumpkin puree, canned
5 lb 8.00 oz
10 1/4 cups
Eggs, large
1 lb
8 each
Instant pudding mix, vanilla
1 lb 8.00 oz
3 1/2 cups
Cinnamon, ground
1.50 oz
1/3 cup
Nutmeg, ground
2 tsp
Allspice, ground
2 tsp
Cloves, ground
1 tsp
Icing
INGREDIENT
WEIGHT
MEASURE
Powdered sugar
1 lb 9.00 oz
6 cups
Milk
6 oz
3/4 cup
Vanilla extract
2 tsp
Streusel Topping
  1. Mix dry ingredients in large mixing bowl with paddle attachment on low speed for 20 seconds.
  2. Add butter.
  3. Mix on low speed about 1 minute just until small crumbs form; stop mixer and scrape bowl and paddle frequently. Set aside.
Cake Batter
  1. Break apart or chop leftover pastries into small 1-inch pieces.
  2. Using at least a 20-quart stand mixer, place in large mixing bowl with paddle attachment oil, water, pumpkin and eggs. Add cake mix, pudding and spices.
  3. Mix 20 seconds on low speed. Stop mixer; add pastry pieces.
  4. Mix on low speed an additional 20 seconds.
  5. Stop mixer; scrap bowl and paddle. Continue mixing on low speed an additional 20 seconds.
  6. Spray 3 (12x20x2 1/2-inch) hotel pans. Portion (about 8 lb 8 oz) batter into each pan.
  7. Top each with 1 lb 10 oz Streusel Topping.
  8. Bake as directed below until knife inserted in center comes out clean.
BAKE:
TEMP
TIME
Convection Oven*
325°F
35-45 minutes
Standard Oven
375°F
40-50 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 15 minutes of baking.
Icing
  1. Mix Icing ingredients until smooth adding enough milk until drizzling consistency.
  2. Drizzle icing over warm coffee cake (or sprinkle with powdered sugar). Cut 6x4.

  • Use an assortment of leftover pastries, except DO NOT use chocolate items.
  • Be creative and use different sized pans as desired. Adjust batter and streusel amounts and bake times accordingly.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
Calories
740
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
13g
65%
Trans Fat
1g
Cholesterol
60mg
19%
Sodium
670mg
28%
Total Carbohydrate
100g
33%
Dietary Fiber
2g
8%
Sugars
64g
Protein
6g
Vitamin A
120%
120%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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