Caramel Nut Breakfast Cake with Betterine

Special cake for holiday breakfasts always kick the day off to a good start.  I mean who wouldn’t want breakfast cake?!  

This cake’s topping is completely indulgent and pairs deliciously with a cup of coffee.  We had made it an Easter Breakfast Cake this year, but it is so easy to put together for Mother’s Day if you want to bring Mom breakfast in bed.

What I did do differently from the normal recipe is that I replaced the butter used in the topping with Betterine.


Betterine is a cooking and baking alternative that measures and behaves like butter and margarine, so it can be used in any favorite recipe to achieve outstanding results without compromise on taste or texture.  “Butter’s Vegan Twin” is non-GMO and contains no trans fats or lactose.  Betterine is also non-dairy lactose free and certified OU Kosher.  It is made from just 4 natural ingredients: pure coconut oil, water, organic soy lecithin, and arrowroot powder.  Betterine’s natural taste means it can be used in any recipe calling for butter or margarine. Unlike other plant-based butters on the market, its ability to stay emulsified at high temperatures makes it superior in transforming buttery desserts into healthier, dairy-free, vegan-friendly masterpieces.

You can learn more about Betterine and where you can purchase it on their website:

Breakfast Cake

Caramel Nut Breakfast Cake

1 box white cake mix, 1 cup reserved for topping
2 large eggs
⅔ cup water
½ cup flour
¼ cup oil


1 cup packed dark brown sugar
¾ cup pecans, chopped
¼ cup Betterine, melted


1 cup powdered sugar
1 tablespoon light corn syrup
1 tablespoon water

1.  Preheat oven to 350º.  Put aside 1 cup of the cake mix for the topping. Combine cake mix (minus the 1 cup), eggs, water, flour and oil and beat for 30 seconds on low speed.  Scrape the sides of the bowl and then continue beating for 2 minutes on medium speed.  Pour into a greased 9×13 inch pan.

2. Combine reserved 1 cup of cake mix, brown sugar and pecans in a bowl.  Stir in melted Betterine until crumbly.  Sprinkle over cake batter.

3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

4. Stir together the powdered sugar, water and corn syrup until smooth.  Drizzle over warm cake.  Serve warm.

breakfast cake

If Mom prefers a more traditional breakfast check out our French Toast Waffles.

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