Cinnamon Coffee Cake II

Cinnamon Coffee Cake II

628

"Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan."

Ingredients

{{adjustedServings}} servings 282 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

628
  1. 813 Ratings

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Given how easy it is to throw together this recipe--and how well it always turns out!--I feel that this coffee cake definitely deserves five stars. The cake batter takes only five or ten minu...

HELPFUL TIPS AND WHY THIS IS 5 STARS: Everyone is right! This literally takes 5 minutes to throw together and then you've got an entire family excited you made something so pretty (submitted pi...

I made this recipe LOW-FAT and it was INCREDIBLE! Seriously, it is the best coffee cake and SO moist! Instead of oil I use half a cup of apple sauce, and half a cup of apple butter. I sware y...