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Anzac biscuit crumble cake recipe
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Anzac biscuit crumble cake with caramel sauce and whipped cream for a tasty Anzac Day treat.
Ingredients:
  • 600g pkt caramel mud cake mix
  • 2 Free Range Eggs
  • 60ml vegetable oil
  • 4 (about 110g) Anzac Biscuits, crumbled
  • 20g rolled oats
  • 20g shredded coconut
  • 20g butter, chopped
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm springform pan, lining both the base and sides with baking paper, then place it on a baking tray.
  • Combine the eggs, oil, and ⅔ cup (160ml) water with the cake mix as directed on the packet. Transfer the batter into the prepared pan.
  • Combine the biscuit, oats, coconut, butter, and sugar in a bowl. Use your fingertips to gently incorporate the butter into the mixture. Sprinkle evenly over the cake batter in the pan.
  • Bake for 1 hour or until a skewer inserted in the center of the cake comes out clean. Let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • Transfer the cake onto a beautiful serving plate and slice into inviting wedges for serving.

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