Buy it Again
Krusteaz Cinnamon Crumb Cake Mix - 20 Oz
Crumb Cake & Muffin Mix, Gluten Free, Cinnamon Swirl
No artificial flavors, colors Gluten free. Certified Gluten Free. No artificial preservatives. A family tradition since 1932. Our Story: Great ideas often come out of tough times, and times didn't get much tougher than 1932 in the midst of the Great Depression. That year, a few women who traded recipes conjured up an easy-to-prepare pie crust mix and named it Krusteaz (crust + ease). They went door to door, cafe to cafe, selling their creation. A lot has changed since 1932, but some things haven't. We're still a family business, and we still believe that nothing brings people together better than delicious food. Contents may settle. Product sold by weight not volume. krusteaz.com. Facebook. Instagram. Twitter. Pinterest. (hashtag)krusteaz. Visit krusteaz.com for tips & ridiculously delicious recipes. If you have a question or a suggestion for improvement, we'd love to hear from you. Stay in touch! M - F 7 AM - 4 PM (PT) 1-800-457-7744. Carton made from 100% recycled paperboard. Minimum 35% post consumer content.
Serving Size: 0.06each
Servings Per Container: 15
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 2.5g||3%|
|Saturated Fat||Amount Per serving 1g||5%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 230mg||10%|
|Potassium||Amount Per serving 30mg||0%|
|Total Carbohydrate||Amount Per serving 32g||12%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Cake Mix Ingredients: Sugar, Whole Grain Sorghum Flour, Whole Grain Millet Flour, Food Starch-Modified, Soybean Oil, Arabic Gum, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Natural Flavor, Topping Ingredients: Sugar, Palm and Soybean Oil, Brown Sugar, Cinnamon, Salt, Anticaking Agent (Silicon Dioxide), Natural Flavor.
Directions You'll need: Cake: 1/4 cup Water. 1/3 cup Vegetable oil. 4 Eggs. Muffins: 3 tbsp Water. 3 tbsp Vegetable oil. 5 eggs. (1) Heat: Heat oven to according to pan size below. Lightly grease pan or line muffin pan with paper baking cups. (2) Stir with a spoon: Stir together water, oil, eggs and cake mix until blended. (Batter will be slightly lumpy.) Spoon half of batter into 8x8-inch pan or muffin cups and spread evenly. Sprinkle half of the cinnamon topping (enclosed) over batter. (3) Drop: Drop remaining batter in small spoonfuls over topping layer and spread to edge of pan. Sprinkle remaining topping evenly over batter. (4) Bake until golden: Bake using chart below or until toothpick inserted in center comes out clean. For glass 8x8-inch pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12-16 servings. Do not eat raw batter. Yield: 8x8-inch pan. Temperature: 350 degrees F. Bake time: 41-43 minutes. Yield: Standard muffin pan. Temperature: 400 degrees F. Bake time: 14-16 minutes. High altitude (over 5,000 feet): For 8x8-inch pan only, prepare as directed, adding 1/4 cup cornstarch and an additional 2 tablespoons of water. No adjustment necessary for muffins. The universe is telling you to mix things up. But first, preheat oven. Le Leche Cinnamon Cake: Heat oven to 350 degrees F. Lightly grease 9x13-inch pan. Prepare batter as directed above, mixing until blended. Stir the entire cinnamon topping pouch into batter. Pour batter into pan. Bake for 19-21 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Using a fork, poke holes evenly across the cake surface. Pour 1 can (14 oz) sweetened condensed milk evenly over cake. Refrigerate for two hours before serving. Top with whipped cream and a sprinkle of cocoa, if desired.