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TOPPING Coffee Cake Recipe

Ingredients

4 cups coffee cake mix

1 (13 ounce) can cream-style corn

1 cup white sugar

3 eggs

2 tablespoons vegetable oil

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 (16 ounce) can frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans. Stir together the cake mix, cream-style corn, sugar, eggs, vegetable oil, baking soda and cinnamon.

Sprinkle filling mixture over cake; refrigerate about an hour or overnight. Glaze and chill cereal covered cake for several hours or overnight.

Beat cream cheese, butter and pecans into the bottom of a 8x10 inch pan.

Dye meringue with vegetable oil. Simply drizzle over the cereal. Cool completely and refrigerate the meringue for at least two hours before frosting with frosting mixture.