Servings: 24 | Yield: 1- 9×13 inch pan
I am a certified coffeeholic and this cake is my best pal! Quick, easy, and superb! It’s deliciously soft, buttery, and cinnamon-y. A great get-together cake that is perfect with a cup of coffee for breakfast or an afternoon snack.
I learned this recipe from my mom. This is one of her personal favorites and soon became mine. We both love how pretty simple this cake is. An unquestionably not fussy breakfast and a dessert in one. We just had this on brunch today and now I am craving again. This light, homemade coffee cake from scratch is the easiest and quickest you will ever make. With minimal ingredients that are always available and a few minutes of prepping, you don’t need to spend forever in the kitchen or wait for long to have a bite of this luscious cake.
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INGREDIENTS
1 18.25-oz package yellow cake mix
1 3.4-oz package instant vanilla pudding mix
1 3.4-oz package instant butterscotch pudding mix
4 eggs
1 cup of water
1 cup of vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
HOW TO MAKE CINNAMON COFFEE CAKE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9 x 13-inch baking pan or a 10-inch bundt cake pan.
Step 3: Stir the cake mix, vanilla pudding mix, and butterscotch pudding mix in a medium bowl. Add in the eggs, oil, and water. Mix thoroughly.
Step 4: Combine the brown sugar, cinnamon, and nuts in another bowl.
Step 5: Evenly spread half of the batter into the prepared pan. Sprinkle half of the nut mixture on top, spread the rest of the batter over, and lastly sprinkle the remaining nut mixture on top.
Step 6: Place inside the preheated oven and bake for approximately 20 minutes. Then, adjust the heat to about 325 degrees F or 165 degrees C and continue baking for another 35 to 40 minutes.
Nutrition Facts:
Per Serving: 282.3 calories; 31.4 mg cholesterol; 274.9 mg sodium; 2.8 g protein; 34.1 g carbohydrates
Ingredients
- 1 18.25-oz package yellow cake mix
- 1 3.4-oz package instant vanilla pudding mix
- 1 3.4-oz package instant butterscotch pudding mix
- 4 eggs
- 1 cup of water
- 1 cup of vegetable oil
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Then, grease a 9 x 13-inch baking pan or a 10-inch bundt cake pan.
Step 3: Stir the cake mix, vanilla pudding mix, and butterscotch pudding mix in a medium bowl. Add in the eggs, oil, and water. Mix thoroughly.
Step 4: Combine the brown sugar, cinnamon, and nuts in another bowl.
Step 5: Evenly spread half of the batter into the prepared pan. Sprinkle half of the nut mixture on top, spread the rest of the batter over, and lastly sprinkle the remaining nut mixture on top.
Step 6: Place inside the preheated oven and bake for approximately 20 minutes. Then, adjust the heat to about 325 degrees F or 165 degrees C and continue baking for another 35 to 40 minutes.
