Estimated Points: about 6 WW Points per slice (1/12 of cake)
Ingredients
Cake Batter
- 3 cups complete pancake mix
- 1/4 cup granulated sugar
- 3/4 cup skim milk
- 2 large eggs
- 1/2 cup light sour cream
- 2 tsp vanilla extract
Cinnamon Crumble
- 3/4 cup pancake mix
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup light butter, melted
Glaze
- 1 1/2 cups powdered sugar
- 2 tbsp light butter, softened
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a large bowl, gently stir together the batter ingredients just until combined. Do not overmix.
- In a separate bowl, mix the crumble topping ingredients until the mixture resembles wet sand.
- Spread the batter evenly into the prepared pan.
- Sprinkle the cinnamon crumble evenly over the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Whisk together the glaze ingredients and drizzle over the cake while it is still warm.
Tip
Mix the batter by hand instead of using an electric mixer. This keeps the cake light, fluffy, and tender.
I honestly can’t believe this cake started with a simple box of pancake mix. ☕
The sour cream keeps the cake incredibly soft and moist, while the cinnamon crumble on top adds the perfect sweet crunch. It’s the kind of cozy treat that goes perfectly with a hot cup of coffee on the weekend.
I sliced it while it was still warm and the glaze melted right into the crumb… absolutely delicious.
