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Pumpkin Spice Breakfast Cake

Pumpkin Spice Breakfast Cake

Enjoy this delicious Pumpkin Spice Breakfast Cake recipe by Our Family for a sweet way to start to a cozy fall morning! Pair with a warm cup of your favorite Finest Reserve Coffee.

Ingredients

  • Our Family® No Stick Canola Oil Cooking Spray
  • 2 Our Family® Large Cage Free White Eggs
  • 3 ½ cups 100% whole grain buttermilk flapjack & waffle mix
  • 3 cups whole milk
  • ¼ cup plus 2 tablespoons Our Family® Unsalted Butter, melted plus additional unmelted for serving (optional)
  • 2 Tbsp Our Family® Pumpkin Pie Spice
  • 1 ¾ cups sweetened dried cherries
  • 1 ¼ cups Our Family® Chopped Pecans
  • ¾ cup Our Family® 100% Pure Vermont Maple Syrup

Directions

  1. Preheat oven to 350°; spray 13 x 9-inch baking dish with cooking spray. In large bowl, whisk eggs; whisk in waffle mix, milk, butter and pie spice. Stir in cherries and pecans; spread in prepared dish and bake 30 minutes or until toothpick inserted in center of cake comes out clean. Cool cake 10 minutes.
  2. Cut cake into 12 (3 1/4 x 3-inch) squares; serve drizzled with syrup and topped with butter, if desired.

 

Approximate nutritional values per serving (1 square): 404 Calories, 18g Fat, 6g Saturated Fat, 58mg Cholesterol, 264mg Sodium, 50g Carbohydrates, 5g Fiber, 29g Sugars, 23g Added Sugars, 13g Protein

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