Easter Brunch Coffee Cake

1 bag SNICKERS® Brand Minis for Easter
1 13.9-oz. bag cinnamon swirl cake mix
1 cup strawberries
1 8-inch cake pan (s)
Waxed paper
3 tablespoons flour
3 tablespoons cold butter
4 tablespoons brown sugar
1/4 cup oats
1/4 cup chopped pecans, optional
1/2 cup confectioner’s sugar
2 1/2 teaspoons milk

Preheat oven to 350 degrees. Grease and flour the cake pan and line the bottom with a piece of waxed paper. Prepare the cake mix according to the package directions. Choose one strawberry and set it aside to be used as garnish. Chop the remaining strawberries and 1 cup of SNICKERS® Brand Minis for Easter. Stir both the chopped strawberries and chopped SNICKERS® into the batter. Transfer the batter into the cake pan. Prepare the crumble topping: Cut the butter into the flour until it becomes coarse crumbs. Mix in the brown sugar, oats and pecans, if desired. Sprinkle them evenly over the top of the cake. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire rack to cool for 15 minutes. To make the icing: Stir the confectioner’s sugar and milk until smooth, and drizzle it on top of the cake while it’s still warm. Garnish with the remaining strawberry. Cool the coffee cake in the tin before transferring it to a serving plate. Remove the waxed paper before serving.

Makes 12 servings.