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Saturday, March 28, 2015

Cinnamon Coffee Cake

This coffeecake has become one of my favorites to make. Quick and so delicious. Because the cake is made using a cake mix and pudding, it does not get dry like other coffee cakes do. Perfect for breakfast or with a cup of tea or coffee.


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


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.

Source: Allrecipes

Calories 230        Sodium 200 mg
Total Fat 6 g        Potassium 0 mg
Saturated 2 g        Total Carbs 39 g
Polyunsaturated 0 g   Dietary Fiber 0 g
Monounsaturated 0 g   Sugars 25 g
Trans 0 g                Protein 2 g
Cholesterol 0 mg  
Vitamin A 0%        Calcium 4%
Vitamin C 0%        Iron 6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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