If you’re on the hunt for a breakfast treat that feels like a warm hug in food form, this Breakfast Cake is exactly what you need. It’s a delightful, cozy concoction that combines wholesome ingredients like ripe bananas, pumpkin purée, and warm cinnamon with a fluffy, moist texture that will brighten any morning. Whether you’re enjoying it with a cup of coffee or sneaking a slice as an afternoon snack, the Breakfast Cake delivers layers of flavor and comfort that make it a beloved staple to have on hand.

Ingredients You’ll Need

The beauty of this Breakfast Cake lies in its simple yet thoughtfully chosen ingredients. Each one plays a significant role, from the protein-packed Kodiak Buttermilk Power Cakes mix creating a hearty base, to the mashed bananas and pumpkin purée adding natural sweetness and moisture that keeps every bite tender. Let’s take a closer look at what brings this recipe to life:

Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix (2 cups): This mix gives a wonderfully fluffy and protein-rich foundation for the cake.

Brown sugar (1/2 cup): Adds just the right amount of natural sweetness and a hint of caramel flavor.
Ground cinnamon (1 teaspoon): Brings warm, aromatic spice that perfectly complements the fall flavors.

Whole milk, room temperature (3/4 cup): Enhances moisture and richness in the batter.
Butter, melted (1 tablespoon): Adds lusciousness and a slight buttery depth.

Egg, room temperature (1): Binds everything together and contributes to the cake’s structure.
Ripe bananas, mashed (2): Naturally sweet and creamy, these keep the cake moist and flavorful.
Vanilla extract (1 teaspoon): Infuses a gentle, sweet fragrance that rounds out the flavor.

Applesauce (4 oz): Adds moisture and a subtle fruity sweetness without extra fat.
Pumpkin purée (3/4 cup): Brings in rich color, smooth texture, and comforting fall notes.
All-purpose flour (1/4 cup, if needed): Helps adjust batter consistency if it feels too wet.

Chocolate chips (1/2 cup, divided): Folded in and sprinkled on top for pockets of melty, sweet indulgence.

How to Make Breakfast Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350° Fahrenheit. Prepare a 9×13” baking dish by giving it a good spray with non-stick cooking spray. This ensures your Breakfast Cake will come out effortlessly when baked and ready to serve.

Step 2: Combine Dry Ingredients

In a medium mixing bowl, whisk together the Kodiak mix, brown sugar, and ground cinnamon. This creates a fragrant, well-blended dry mix that’s the backbone of your batter.

Step 3: Mix Wet Ingredients

To the dry mixture, add the milk, melted butter, egg, mashed bananas, vanilla extract, applesauce, and pumpkin purée. Stir everything together gently. The batter will be moist but shouldn’t be runny. If it feels too wet, gradually whisk in 1-2 tablespoons of all-purpose flour to achieve a perfect, scoopable consistency.

Step 4: Fold In Chocolate Chips

Gently fold in 1/4 cup of the chocolate chips. These bits will melt inside the cake, offering delightful chocolate surprises in every bite.

Step 5: Bake the Cake

Pour the batter into your prepped baking dish. Sprinkle the remaining chocolate chips and any other favorite toppings like fresh berries or sliced apples over the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges turn a lovely golden brown.

Step 6: Cool and Enjoy

Allow the Breakfast Cake to cool in the pan for 10-15 minutes before slicing. This resting time lets the flavors meld and the cake set perfectly, making it easier to cut and even more enjoyable to eat.

How to Serve Breakfast Cake

Garnishes

Enhance your Breakfast Cake by adding fresh berries or thin slices of apple on top for a burst of freshness and color. A light dusting of powdered sugar can add an elegant touch and a little extra sweetness without overpowering the flavors.

Side Dishes

This Breakfast Cake pairs wonderfully with a dollop of Greek yogurt or a drizzle of pure maple syrup. A side of scrambled eggs or crispy bacon brings a savory balance if you want a more substantial breakfast spread.

Creative Ways to Present

Try serving your Breakfast Cake warmed up in small squares alongside a smoothie bowl for a balanced breakfast. Or, cut it into bite-sized cubes and skewer them with fresh fruit for a playful brunch appetizer that everyone will love. It’s incredibly versatile and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, simply cover the Breakfast Cake tightly with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 3 days, and it will stay moist and flavorful.

Freezing

Breakfast Cake freezes beautifully when wrapped well in foil or plastic wrap and stored in a freezer-safe container. Freeze in individual slices or the whole cake for up to 2 months. Thaw overnight in the fridge before enjoying.

Reheating

Reheat slices in the microwave for 20-30 seconds or warm them in a toaster oven to bring back that freshly baked aroma. You can add a pat of butter or a drizzle of honey to elevate the experience even more.

FAQs

Can I use a different type of flour instead of the Kodiak mix?

While the Kodiak Buttermilk Power Cakes mix adds a great protein boost and structure, you can substitute with your favorite pancake or waffle mix. Just keep an eye on the batter consistency and adjust the liquids as needed.

Can I make this Breakfast Cake vegan?

You can try vegan versions by swapping the egg with a flax or chia egg, using plant-based milk, and replacing butter with coconut oil or a vegan alternative. The texture might vary slightly, but it should still be delicious.

Is it possible to add nuts or seeds?

Absolutely! Adding chopped walnuts, pecans, or pumpkin seeds can bring a wonderful crunch and extra nutrition to your Breakfast Cake. Just fold them in with the chocolate chips.

How do I know when the cake is baked through?

Insert a toothpick in the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your cake is perfectly baked and ready to cool.

Can I double the recipe?

Yes! You can easily double the ingredients and bake it in a larger pan or two separate pans. Just keep an eye on the baking time, as it might take a few extra minutes to cook through.

Final Thoughts

This Breakfast Cake has quickly become one of my most cherished morning treats because it combines ease, flavor, and that cozy feeling we all crave at the start of the day. I encourage you to give it a try, customize it with your favorite toppings, and make it your own. Trust me, once you do, you’ll be reaching for this wholesome, comforting cake again and again.

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Breakfast Cake Recipe

★★★★★

5.3 from 18 reviews

Author: lina
Total Time: 35-40 minutes

Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and wholesome Breakfast Cake made with Kodiak Buttermilk Power Cakes mix, ripe bananas, pumpkin purée, and applesauce, perfect for a nutritious start to your day. This moist, flavorful cake is enhanced with cinnamon and chocolate chips, offering a comforting combination that’s easy to prepare and great for any meal.

Instructions

Preheat oven and prepare dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
Mix dry ingredients: In a medium-sized bowl, whisk together the Kodiak mix, brown sugar, and ground cinnamon until well combined.

Add wet ingredients: Stir in the milk, melted butter, egg, mashed bananas, vanilla extract, applesauce, and pumpkin purée. The batter should be wet but not runny. If it appears too wet, gradually mix in the additional flour, one to two tablespoons at a time, until the batter reaches a thick, scoopable consistency.
Fold in chocolate chips: Gently fold 1/4 cup of chocolate chips into the batter for bursts of chocolate throughout the cake.
Transfer batter and add toppings: Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup chocolate chips and any additional toppings such as fresh berries or sliced apples evenly over the top.

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
Cool and serve: Allow the Breakfast Cake to cool in the baking dish for 10-15 minutes. Slice into squares and serve warm for a hearty breakfast or any meal of the day.

Notes

If batter is too runny, add extra flour 1-2 tablespoons at a time until it thickens.

Use ripe bananas for maximum sweetness and moisture.
Feel free to substitute dairy milk with a plant-based milk for a dairy-free version.
Toppings such as fresh berries or sliced apples add extra flavor and texture.

This cake keeps well refrigerated for up to 3 days and can be reheated before serving.

Prep Time: 10 minutes
Cook Time: 25-30 minutes

Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 210
Sugar: 12g

Sodium: 180mg
Fat: 6g
Saturated Fat: 2.5g

Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g

Fiber: 3g
Protein: 6g
Cholesterol: 35mg

Keywords: breakfast cake, Kodiak power cakes, banana cake, pumpkin breakfast, healthy breakfast, easy breakfast recipe, chocolate chip cake