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My review
Cinnamon Coffee Cake II
Janis Woods
"Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan."
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Ingredients
servings 282 calsOriginal recipe yields 24 servings (1 - 9x13 inch pan)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 282 calories; 15.7 g fat; 34.1 g carbohydrates; 2.8 g protein; 31 mg cholesterol; 275 mg sodium. Full nutrition
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Reviews
Read all reviews 715929 Ratings
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Most helpful positive review
1/11/2004
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 minu...
Most helpful critical review
1/28/2006
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".
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1/11/2004
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 minu...
4/5/2010
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 pi...
7/31/2003
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...
11/18/2002
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.
1/12/2002
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 t...
3/3/2010
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...
1/29/2007
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 ...
6/9/2003
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 p...
9/15/2005
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 ...