Easter Brunch Coffee Cake
1 bag SNICKERS® Brand Minis for Easter
1 13.9-oz. bag cinnamon swirl cake mix
1 cup strawberries
1 8-inch cake pan(s)
3 tablespoons flour
3 tablespoons cold butter
4 tablespoons brown sugar
1/4 cup oats
1/4 cup chopped pecans, optional
1/2 cup confectioner’s sugar
2 1/2 teaspoons milk
Preheat oven to 350 degrees. Grease and flour the cake pan and line the bottom
with a piece of waxed paper.Prepare the cake mix according to the package
directions. Choose one strawberry and set it aside to be used as garnish. Chop
the remaining strawberries and 1 cup of SNICKERS® Brand Minis for Easter. Stir
both the chopped strawberries and chopped SNICKERS® into the batter. Transfer
the batter into the cake pan.Prepare the crumble topping: Cut the butter into
the flour until it becomes coarse crumbs. Mix in the brown sugar, oats and
pecans, if desired. Sprinkle them evenly over the top of the cake. Bake for
30-35 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and transfer to a wire rack to cool for 15 minutes. To make
the icing: Stir the confectioner’s sugar and milk until smooth, and drizzle it
on top of the cake while it’s still warm. Garnish with the remaining strawberry.
Cool the coffee cake in the tin before transferring it to a serving plate.
Remove the waxed paper before serving. Makes 12 servings.