Excellent for dessert, brunch, or breakfast. Possibly cooked in a Bundt pan as well.
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 4 eggs
- 1 cup water
- 1 cup vegetable oil
- 1 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan, or a 10 inch Bundt cake pan.
- In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
- Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 275 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This is the easiest coffee cake recipe and so versatile. I have done a lemon cake version with lemon and vanilla pudding, I have dome strawberry with cheesecake and vanilla, and I changed out the butterscotch pudding for cheesecake and use vanilla. Butterscotch is an overpowering flavor. This is requested from me at every family gathering.
Go to dessert recipe for many years! Delicious!!
AMAZING!!!! I made this last Christmas as a gift for an office. People RAVED!!! I didn’t get to try it so I just made it again as a hostess gift to a friend I was visiting and in whose home I would be staying. That way, I could try it 😉 It was PHENOMENAL! Super moist, perfect level of sweetness. Her son said, ” best cake ever”!
This coffee cake is a BIG HIT with my family. I’ve been asked by Family Members to make this for a “Get Together” and my son even asked to make one for him to take to work and friends/coworkers asked if I could make them one, other words take “orders”.
My husband and I love this coffee cake and have made it several times for ourselves and for a group brunch. It is so moist and flavorful, great for brunch, or dessert, don’t forget a cup of coffee or tea with it for an extra delicious treat. We don’t care for nuts, so I mix the brown sugar and cinnamon alone, no nuts for us. Also I have had trouble finding the butterscotch pudding mix so I used 2 boxes of the vanilla pudding mix and the flavor was still fabulous! Let it cool in the pan ( I like it in a bundt pan) before removing it, and it’s wonderful served warm or let it cool and enjoy for a few days.
Every time I make it, everyone loves it! The best part for me is that it’s so simple to put together. Measurements are all even cups and one tablespoon. We like the taste as is, but it’s easy to change up the pudding mix (banana, pistachio etc.) and it still turns out great.
Only thing i changed was the butterscotch pudding mix cause i hate butterscotch so i just used two packages of vanilla. It was delicious!!
I have baked this many times for friends, coworkers, and fellow parishioners. Always get raves. Never tell them how easy it is.
I am a baker at heart, both from scratch and from mixes. This is my number ONE favorite recipe. Delicious!!!
Loved the taste but like one other person my cake is crumbly. the only changes I made was to use 3/4 cup of unsweetened applesauce and 1/4 cup of oil. Maybe someone can offer an opinion. I will try again – not discouraged
!!!BE FOREWARNED!!! Since first making this recipe ~4 to 5 years ago, I have probably made it 50+ times. My big mistake was giving a few away as gifts that first year’s Christmas. Now everybody expects it, so plan accordingly! This is a sweet cake and if you were to follow the nutrition facts, completely horrible for you, so have friends/family help out with eating it. Cake is very easy to put together. Instead of flouring the Bundt pan, I just use the cinn/sug/walnut mix and spread it around the bottom, sides and middle of the greased pan. You can’t go too crazy on the top of the cake (which is the bottom of the pan), or else you won’t have enough cake mix to “grab” the cin/sugar/walnut mix … this is the only time that I have trouble getting the cake out of the pan, resulting in a complete and utter mess. I usually wait until the pan is cool on all sides before sliding a butter knife around the edges and the center cone before trying to remove the cake. Have a cooling rack ready, and just slam it all down on the table so the cake (hopefully) detaches all at once. Good luck!
Awesome easy to make coffee cake! I made this in a 9 x 13 pan and it came out delicious! I even froze half of it and warmed it up later, as perfect as ever. The flavor and fluffy cake texture were spot on. Serve this anywhere and you’d be hard pressed to find someone who didn’t like this cake!
I have made this recipe several times! Everyone loves it. I do add 1/4 cup more brown sugar/cinnamon/nuts because I bake it in a bundt pan. HOWEVER, in the past 5 years, the major manufacturers (Duncan Hines, Pillsbury and Betty Crocker ) have changed to 15.25 oz. I cannot find ANY mixes that are 18.35 oz! So, not sure if should you add additional flour and baking soda or just make it with the smaller box
very easy and delicious
I have made and shared that recipe several times. Although the recipe doesn’t state this, I let it cool in the Bundt pan for 10 minutes, then I invert it on a cooling rack.
It was fantastic, everyone raved about it.
I think it was OK but with some adjustments, it could be Great. There is very little brown sugar mix in the middle of the cake and then there is tons of dry brown sugar mix on top. If I try to make this again, I will put MOST of the brown sugar mix in the middle layer and then sprinkle some on the top with butter to create that coffee cake crumble. I would also reduce the bake time, 1 hour is too long and my cake came out dry. I think 40 min at 325 is good.
I did not use one cup of oil. I substituted one cup Greek yogurt. It is wonderful.
sweet and dense but also very tasty. made it as written and will do it again!
So easy and delish. My family devoured it.
Made it into 8 loaf muffins. Baked at 350F for 15 min then at 325F for 25 min. Turned out perfect