You may not have ever made a pancake mix cake before, but you have to try this delicious and fun dessert with the sweet, nutty flavor of graham crackers, made quick and easy to prepare by utilizing pancake mix and other basic ingredients and drizzled with a creative graham cracker buttercream glaze!

So why use pancake mix to bake a cake? I think the better question, is why NOT use pancake mix to bake a cake? LOL

The truth is, this is a great shortcut to use when you don’t happen to have a boxed cake mix in the house, but are looking to make a quick and easy dessert that is just a little more special than a regular cake.

Many moms I know consider graham crackers to be a pantry staple. They are great for snacks or desserts, and can be used as an ingredient for lots of different breakfast and dessert recipes. In fact, right now I am working on a recipe for graham cracker oatmeal!

I almost always have a box of graham crackers in the house. And in fact, I have used graham crackers in recipes before. Check out my Graham Cracker Pancakes with Cinnamon Syrup for a great breakfast recipe, and for snack/dessert recipes, head over to see my 2 Minute Apple Pie Crunch or these cute and delicious Lunchbox S’mores.

I even use graham cracker crumbs to add some crunchy pizzazz to my better-for-you Chocolate Zucchini Cake!

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Top Questions About Pancake Mix Cake

Can I substitute a non-dairy milk for the milk in the recipe?

Yes, use one cup of non-dairy milk instead of one cup of regular milk. I think a vanilla almond milk would work really well. Note that you may need to add a little sugar as well if you use a non-sweetened non-dairy milk.

Can I make this recipe gluten-free or vegan?

I am sure there is a way to do that using various substitutions. Because I’m not an expert in either of those areas, I am not really able to give you the best way to make those substitutions. I would recommend searching for cake recipes that are developed with those dietary constraints already in mind.

Can I make this pancake mix cake ahead of time and freeze it?

Yes! Freeze the cake after it is baked and cooled, but don’t prepare the glaze until you are ready to thaw and serve the cake. Make sure you take the proper precautions to prevent freezer burn, such as using a good storage container.

Can I double this recipe?

Yes, you can double it. I haven’t tested this variation specifically, but it is likely you will need to increase the baking time. I recommend increasing it to 30 minutes and then checking it to see if it needs even more extra time.

Can I cut the recipe in half?

I wouldn’t really recommend halving the recipe, as the cake will be really little and would get dried out in the oven. It might be a better idea to make the whole recipe, and then cut it in half after it is baked and cooled and store the half you aren’t going to use in the freezer.

I don’t have a bundt pan. Is there one you recommend?

I love this bundt pan from Nordic Ware. The handles make it super-easy to get it in and out of the oven and to invert it over a serving plate to remove the cake from the pan.

Pancake mix cake is awesome!  Are there other recipes out there?

Yes, here are a few others that look delicious!

• Yellow Cake Made with Baking and Pancake Mix from Pamela’s Products
• Blueberry Pancake Cake from Spicy Southern Kitchen
• Cinnamon Sugar Crumb Coffee Cake from Her Modern Kitchen

Pancake Mix Cake With Graham Crackers

Print Recipe

Recipe Author: Kristin

You have to try this delicious pancake mix cake combined with the sweet, nutty flavor of graham crackers and drizzled with a graham buttercream glaze!

CourseDessert

CuisineAmerican

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings8 servings

Ingredients

For the cake

• 2 cups pancake mix (I used Bisquick)
• 3 sheets graham crackers (crushed)
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract

For the glaze

• 2 tablespoons butter
• 1/2 cup confectioner's sugar
• 1 sheet graham crackers (crushed)
• 1 teaspoon vanilla extract
• 2 tablespoons milk (use more if needed)
• 1/2 cup chopped pecans (for garnish, optional)

Instructions

• Preheat oven to 350 degrees F. Prepare bundt pan by spraying with non-stick baking spray.
• Combine all the cake ingredients and pour into the bundt pan.
• Bake for about 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
• While the cake is baking, prepare the glaze by beating the butter and powdered sugar with a hand mixer until light and fluffy. 
• Add the graham cracker crumbs and vanilla and beat for another minute.
• Add the almond milk a little at a time while continuing to beat, until the glaze is still thick but able to drizzle slowly off the end of a spoon and leave a trail in the bowl (i.e. it doesn't immediately get absorbed back into the rest of the glaze). 
• Once the cake is baked, cool for about 10 minutes and then invert the bundt pan onto a serving plate to remove the cake. Drizzle the glaze over the cake just prior to serving. Sprinkle with chopped pecans for garnish if desired.

Notes

• If you would like to use non-dairy milk, use one cup of your alternative milk instead of one cup of regular milk. I think a vanilla almond milk would work really well. Note that you may need to add a little sugar as well if you use a non-sweetened non-dairy milk.
• You can make this ahead of time and freeze it. Freeze the cake after it is baked and cooled, but don't prepare the glaze until you are ready to thaw and serve the cake. Make sure you take the proper precautions to prevent freezer burn, such as using a good storage container.
• If you are feeding a crowd, you may want to double this recipe. I haven't tested this variation specifically, but it is likely you will need to increase the baking time. I recommend increasing it to 30 minutes and then checking it to see if it needs even more extra time.
• If you are looking for a smaller sized dessert, you may be tempted to try cutting this recipe in half. I wouldn't really recommend that, as the cake will be really little and I think it would get dried out. It might be a better idea to make the whole recipe, and then cut the cake in half after it is baked and cooled, and store the half you aren't going to use in the freezer.
• If you are looking for something gluten-free or vegan, I would recommend searching for cake recipes that are developed with those dietary constraints already in mind. My apologies, but since I am not an expert in either of those areas, I am not really able to give you the best way to make those substitutions. 

 

Nutrition

Calories: 292kcal | Carbohydrates: 34g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 484mg | Potassium: 151mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4.2% | Calcium: 11.2% | Iron: 8.3%

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Enjoy!

 

 

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