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Anzac biscuit crumble cake

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Who says making a cake takes a whole lot of effort? With our Anzac biscuit crumble cake recipe, you’ll be having your cake and eating it, too!

  • Serves12
  • Cook time1 hour
  • Prep time10 minutes, + cooling time
Anzac biscuit crumble cake


  • 600g pkt caramel mud cake mix
  • 2 Coles Australian Free Range Eggs
  • ¼ cup (60ml) vegetable oil
  • 4 (about 110g) Coles Bakery Anzac Biscuits*, crumbled
  • ¼ cup (20g) rolled oats
  • ¼ cup (20g) shredded coconut
  • 20g butter, chopped
  • 1 tbs brown sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Place on a baking tray.
  2. Step 2

    Prepare the cake mix using the eggs, oil and ⅔ cup (160ml) water following packet directions. Pour into the prepared pan.
  3. Step 3

    Place the biscuit, oats, coconut, butter and sugar in a bowl. Use your fingertips to rub the butter into the biscuit mixture until just combined. Sprinkle the mixture evenly over the cake batter in the pan.
  4. Step 4

    Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean. Set aside in pan for 15 mins to cool slightly before transferring to a wire rack to cool completely.
  5. Step 5

    Place the cake on a serving plate and cut into wedges to serve.