How to Make Cinnamon Coffee Cake II - A Step-by-Step Guide

Coffee cake is a delicious, sweet treat that is perfect for breakfast, brunch, or even as a dessert. It pairs perfectly with a hot cup of coffee or tea, making it the ultimate indulgence for any time of day. And this Cinnamon Coffee Cake II recipe is sure to become a staple in your kitchen, with its buttery, crumbly topping and warm, comforting flavors.

One of the best things about this recipe is that it's incredibly easy to make. You likely already have most of the ingredients in you...

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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

Information

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

  • 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.
  • Nutrition

    282 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Cholesterol: 31mg
    • Sodium: 275mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 49mg
    • Iron: 1mg
    • Potassium: 64mg