Chocolate Chip Crumb Cake with Vanilla Bean Glaze

I cannot believe that we’re celebrating two major holidays in one month this year!

St. Patrick’s Day one week and Easter two weeks later? Craziness.

I mean, who decides how the calendar plays out? Who decided it’d be a grand idea to put Easter two weeks after St. Patrick’s Day? Did they not think about how you’d appropriately decorate your house for both holidays? Clearly this person wasn’t festive.

But anyway, Easter is coming and that means you’re probably contemplating what kinds of things to serve on the menu. Do you typically serve the same Easter meal year after year, or do you try something new each time?


We have the same meal year after year – typically ham and scalloped potatoes. I’m not a fan of either, if we’re being honest, so it’s usually the day I make a PB&J before dinner. You win some, you lose some.


Prep time: 10 min
Total time: 40-45 min
Servings: 12


1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
1 cup mini chocolate chips
1 cup powdered sugar
2 Tablespoons cream
1 teaspoon vanilla bean paste


1. Preheat oven to 350°F. Liberally grease a 9" spring form pan and set aside.

2. In a large bowl, prepare the crumb cake batter according to directions on package. Stir in chocolate chips. Spread batter into prepared pan and top with cinnamon topping. 

3. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan completely.

4. To make the glaze, in a small bowl, whisk together powdered sugar, cream and vanilla bean paste until smooth and pourable. Drizzle over the crumb cake and serve!