Prep Time15m
Cook Time 55m
Ready Time 180m
Yield 12 servings



Baking Spray with Flour

2 (17.4 oz.) packages Pillsbury Chocolate Chip Swirl Quick Bread & Muffin Mix

1 1/2 cups water

1/3 cup Vegetable Oil

4 eggs


1 cup powdered sugar

4 to 6 teaspoons milk


Step 1

Heat oven to 350°F. Coat 12-cup fluted tube pan with baking spray with flour. Mix ½ cup of swirl mix with ½ to 1 cup of batter and spread it in the bottom of the pan.

Step 2

For Coffee Cake: COMBINE quick bread mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at medium speed. Pour 3 cups cake batter over swirl mix in pan. Sprinkle with remaining swirl mix. Spread remaining batter carefully over swirl mix.

Step 3

BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake upright in pan on cooling rack 25 minutes. Invert onto serving plate. Cool completely.

Step 4

For Glaze: COMBINE powdered sugar and milk in small bowl until smooth, adding enough milk for desired glaze consistency. Drizzle over cake.

Tip**HIGH ALTITUDE (above 3500 feet): Add 1/2 cup flour to dry mix. Bake at 375°F. as directed above.
Nutritional Information Per Serving

Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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