Cinnamon Coffee Cake II

4.7
(1,027)

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

11
11
11
11
Servings:
24
Yield:
1 - 9x13 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

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.

Nutrition Facts (per serving)

282 Calories
16g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 282
% Daily Value *
Total Fat 16g 20%
Saturated Fat 2g 11%
Cholesterol 31mg 10%
Sodium 275mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 3g
Vitamin C 0mg 1%
Calcium 49mg 4%
Iron 1mg 4%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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