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Pumpkin Spice Breakfast Cake
Prep: 15 minutes plus cooling
Bake: 30 minutes • Serves: 12
1 Our Family® No Stick Canola Oil Cooking Spray
2 Our Family® Large Cage Free White Eggs
3-1/2 cups 100% whole grain buttermilk flapjack & waffle mix
3 cups whole milk
1/4 cup plus 2 tablespoons Our Family® Unsalted Butter, melted plus additional unmelted for serving (optional)
2 tablespoons Our Family® Pumpkin Pie Spice
1-3/4 cups sweetened dried cherries
1-1/4 cups Our Family® Chopped Pecans
3/4 cup Our Family® 100% Pure Vermont Maple Syrup
2 Our Family® Large Cage Free White Eggs
3-1/2 cups 100% whole grain buttermilk flapjack & waffle mix
3 cups whole milk
1/4 cup plus 2 tablespoons Our Family® Unsalted Butter, melted plus additional unmelted for serving (optional)
2 tablespoons Our Family® Pumpkin Pie Spice
1-3/4 cups sweetened dried cherries
1-1/4 cups Our Family® Chopped Pecans
3/4 cup Our Family® 100% Pure Vermont Maple Syrup
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