Butterscotch coffee cake this is really nice
Enjoy the smell of cinnamon coming from your oven while it bakes! I wish I could magically wake up to this kind of breakfast every morning.
Although this recipe is delicious warm from the oven, I also think it is one of those recipes that gets more mouth-watering as it sits. Don’t be afraid to make this up ahead of time. It will still be soft and moist.
Ingredients
• 1 box yellow cake mix (dry)
• 4 large eggs
• 1 cup water
• 1 cup canola oil
• 1 small package instant butterscotch pudding (100 ml)
• 1 small package instant vanilla pudding (100 ml)
TOPPING
• 1/2 cup packed brown sugar
• 1 1/2 tsp cinnamon
• 1 cup chopped pecans
Instructions
• Mix the dry cake mix, eggs, water, oil and dry pudding mixes in a stand mixer for 2-3 minutes.
• In a separate small bowl, combine the brown sugar, cinnamon and pecans to make the streusel.
• Grease a 9x13" pan and pour in ½ the cake batter. Sprinkle ½ of the streusel topping over the cake batter. Repeat the layers.
• Bake at 160 degrees for 45 minutes or until toothpick comes out clean.
Although this recipe is delicious warm from the oven, I also think it is one of those recipes that gets more mouth-watering as it sits. Don’t be afraid to make this up ahead of time. It will still be soft and moist.
Ingredients
• 1 box yellow cake mix (dry)
• 4 large eggs
• 1 cup water
• 1 cup canola oil
• 1 small package instant butterscotch pudding (100 ml)
• 1 small package instant vanilla pudding (100 ml)
TOPPING
• 1/2 cup packed brown sugar
• 1 1/2 tsp cinnamon
• 1 cup chopped pecans
Instructions
• Mix the dry cake mix, eggs, water, oil and dry pudding mixes in a stand mixer for 2-3 minutes.
• In a separate small bowl, combine the brown sugar, cinnamon and pecans to make the streusel.
• Grease a 9x13" pan and pour in ½ the cake batter. Sprinkle ½ of the streusel topping over the cake batter. Repeat the layers.
• Bake at 160 degrees for 45 minutes or until toothpick comes out clean.
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