Description
A tangy sour cream coffee cake with a cinnamon-pecan streusel ribbon, crowned with rows of streusel skulls. Easy to make with a boxed cake mix and a silicone skull mold.
Ingredients
Scale
- 1 standard-size box yellow cake mix, divided
- 1/4 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 cup pecans, finely chopped
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup full-fat sour cream
Instructions
- Make the streusel. Measure out 2/3 cup of the dry cake mix and place it in a medium bowl. Add the melted butter, brown sugar, pecans and cinnamon and stir until evenly moistened. Divide the streusel in half.
- Shape the skulls. Stir the flour into one half of the streusel. Press it firmly into the cavities of a silicone skull mold and freeze for 30 minutes. Set the remaining streusel aside.
- Prep the pan. Meanwhile, preheat the oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
- Mix the batter. In a large bowl, beat the remaining cake mix with the eggs and sour cream until smooth. The batter will be thick.
- Layer. Spread half the batter in the prepared pan and sprinkle with the reserved loose streusel. Spread the remaining batter over the top.
- Crown with skulls. Pop the frozen skulls out of the mold and arrange them in rows across the top of the batter.
- Bake. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Start checking at 40 minutes.
- Cool and serve. Let the cake cool in the pan on a wire rack for at least 1 hour. Serve at room temperature, cutting between the rows of skulls.
- Prep Time: 20 minutes
- Freeze and Cool Time: 1 hour 30 minutes
- Cook Time: 45 minutes (40 to 50)
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: About 280