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Directions. Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan. Bake in the preheated oven until the edges of the cake are light brown but…
Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside. To the medium bowl with the 1 cup reserved cake mix, add the brown sugar, butter, cinnamon, and mix with a fork until crumbs form. There will be a mixture of sandy crumbs and pebbles.
While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
It’s made with boxed yellow cake mix, which is used in both the batter and the crumble topping. Preheat oven to 350F. Line a 9×13-inch metal pan with aluminum foil, spray with cooking spray; set aside.
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