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Kahlua Streusel Cake

This rich, Kahlua-scented cake features a streusel swirl of chopped pecans, cinnamon, and brown sugar and is drizzled with confectioner’s sugar glaze.

  • SERVINGS 240

INGREDIENTS

1. 1 bag Pioneer® Western Style Buttermilk Pancake and Waffle Mix
2. 10 ¾ cups Pecans, chopped
3. 4 tbsp Cinnamon
4. 1 ¼ cups Brown sugar
5. 6 ⅔ cups Sugar
6. 4 cups Butter
7. 16 Eggs, large
8. 8 cups Sour Cream
9. 15 oz. Kahlua

INSTRUCTIONS

1. Preheat oven to 350°F (convection oven 300°F). Oil lightly 5 half sheet pans (13 x 18 inch).
2. Stir together pecans, cinnamon, and brown sugar until blended. Set aside.
3. Blend sugar and butter together in a 12-quart mixing bowl until creamy. Add eggs one at a time. Mix in sour cream and Kahlua until smooth.
4. Add pancake mix and blend until moistened.
5. Bake for 25 to 30 minutes (15-18 convection).
6. When cool, drizzle with confectioner’s sugar glaze.
7. Pour batter evenly into prepared pans. Sprinkle streusel topping mix on top and swirl into batter.

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