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

Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

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  • 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

282 calories; protein 2.8g; carbohydrates 34.1g; fat 15.7g; cholesterol 31.4mg; sodium 274.9mg. Full Nutrition
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Reviews (775)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2004
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 minutes to whip up and seems pretty forgiving. Though the recipe calls for one vanilla pudding mix and one butterscotch pudding mix, I've never used the butterscotch (since I never have any in the cupboard!). Instead, I've used two vanilla mixes or one vanilla and one chocolate mix. Either way, the cake has always turned out great. Also, for a little extra flavor dimension, I've added a couple tablespoons of espresso or instant coffee to the water. The addition of coffee gives the cake a nice, subtle bite--and makes it into a true 'coffee cake.' Overall, this is a moist, yummy recipe that my family members always ask for. And because it's so easy to make, this would be a great cake for beginning bakers. Thank you, Janis, for your tasty submission! Read More
(287)

Most helpful critical review

Rating: 1 stars
01/28/2006
I will NOT make this again. With 2 boxes of pudding mix plus the brown sugar-nut mixture it was WAY too sweet. This was a very dense heavy cake that didn't get very "cake-y". Read More
(20)
1014 Ratings
  • 5 star values: 806
  • 4 star values: 135
  • 3 star values: 44
  • 2 star values: 16
  • 1 star values: 13
Rating: 5 stars
01/12/2004
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 minutes to whip up and seems pretty forgiving. Though the recipe calls for one vanilla pudding mix and one butterscotch pudding mix, I've never used the butterscotch (since I never have any in the cupboard!). Instead, I've used two vanilla mixes or one vanilla and one chocolate mix. Either way, the cake has always turned out great. Also, for a little extra flavor dimension, I've added a couple tablespoons of espresso or instant coffee to the water. The addition of coffee gives the cake a nice, subtle bite--and makes it into a true 'coffee cake.' Overall, this is a moist, yummy recipe that my family members always ask for. And because it's so easy to make, this would be a great cake for beginning bakers. Thank you, Janis, for your tasty submission! Read More
(287)
Rating: 5 stars
04/05/2010
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 pic). For optional icing/toping, I put 1/2C powdered sugar and 1T of milk in a ziplock bag, cut off corner, and pour over. Looks real pretty and it's only enough to zig zag over. DEFINITELY take the advice of using Duncan Hines cake mix (white or yellow) or one that doesn't already have pudding in it. My oven is fast, and I still had to bake for 45 min at 325, so definitely check with toothpick! Also, you can use 2 pkgs of vanilla INSTANT pudding or 1 of cream cheese if you don't have butterstotch. I think putting 1/3 off batter, 1/3 off brown sugar mix, 1/3 batter, 1/3 brown sugar mix, then last of batter, last of brown sugar mix is the best. It VISUALLY looks prettier when you cut it (again, see pic), and it also isn't too overwhelming. Plus, any more layers then you don't get to taste the brown sugar mix and that's the best part right? I never put nuts b/c the kids don't like it, but if I did ...I'd use pecans. Read More
(265)
Rating: 5 stars
01/09/2004
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 you'll never know it's low-fat. I made it in a bundt pan, and layered it as follows: 1. batter 2. cinnamon mixture 3. semi-sweet chocolate chips 4. batter 5. cinnamon mixture 6. semi-sweet chocolate chips 7. batter 8. cinnamon mixture. I promise you will not be disappointed! Read More
(191)
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Rating: 4 stars
08/28/2003
Since this cake adds 2 pkgs of pudding use a cake mix that does not already have pudding in the mix. Duncan Hines is the only one I know of that doesn't have pudding added. Read More
(100)
Rating: 5 stars
03/04/2010
First off, I want to say this cake is amazing! SO good with a cup of hot coffee or tea, on a cold day. Secondly, shame on the reviewers who gave it less than 5 stars when they altered the recipe!! When you substitute ingredients for lo-cal or change amounts, etc. you can't expect good results. And to the reviewer who gave this 3 stars because he used grape seed oil? instead of vegie! the oil DOES make a difference! Grape seed oil has a distinct flavor and mainly used for sauteing, and not baking. This cake is fabulous when YOU FOLLOW THE RECIPE~ Read More
(81)
Rating: 5 stars
12/23/2003
Everyone loves this cake. I substituted a box of instant cheesecake pudding for the butterscotch pudding and 3/4 C of apple butter for the oil. I also skip the nuts as some of us can't have them. Delicious! Read More
(68)
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Rating: 5 stars
01/29/2007
This is truly a great cake. I followed the recipe pretty much but make a few of the changes some suggested. For example I used two vanilla pudding packs and 3/4 cup apple sauce-1/4 oil. This recipe deserves 5 starts and I will certainly make this again. Also I had a piece the next day and it was ever better than the first day I made it. This cake just keeps getting better and better-I cannot say enough about it. Awesome cake! Read More
(66)
Rating: 5 stars
09/03/2003
Loved it loved it loved it. I used cheesecake and french vanilla pudding (I'm not a huge fan of butterscotch) and made three layers that ended up swirling into a fancy "S" shape in my bundt pan. I may have overbaked it a tad because it turned out kind of dark so I used the wonderful cover-up of dusting confectioner's sugar all over it. It was so moist and wonderful I even caught someone picking crumbs off the serving plate! Read More
(53)
Rating: 5 stars
05/09/2012
My husband loves this cake as do we all! It's definitely best on the 3rd day as the flavors are perfectly blended by then and the cinnamon doesn't stand out too strong. Now I try to make it 2 or 3 days ahead of time and hide it from my husband so it won't be all gone before it reaches it peak! Also I use pecans instead of walnuts. Read More
(49)
Rating: 1 stars
01/28/2006
I will NOT make this again. With 2 boxes of pudding mix plus the brown sugar-nut mixture it was WAY too sweet. This was a very dense heavy cake that didn't get very "cake-y". Read More
(20)
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