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Nutrition Facts
Serving Size 1 (118g) Recipe makes 15 servings The following items or measurements are not included below: instant butterscotch pudding mix
Calories 492
Calories from Fat 273		(55%)
Amount Per Serving		%DV
	Total Fat 30.4g	46%
	Saturated Fat 3.8g	19%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 12.8g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 346mg		14%
Potassium 161mg		4%
Total Carbohydrate 53.5g		17%
	Dietary Fiber 2.3g	9%
	Sugars 39.2g
Protein 4.6g		9%
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Coffee Cake

Recipe #55975 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: kristi hollingshed
Mar 9, 2003

This is a wonderful coffee cake. It is simple and easy to make. Your family will be asking for it again and again just like mine does! This is my great grandma's recipe, I loved it as a child and love it even more as an adult. It is so good that you could even make it for dessert!

SERVES 15 , 1 13X9 pan (change servings and units)

Ingredients

1 (18 1/4 ounce) box moist yellow cake mix
4 large eggs
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 (3 1/2 ounce) box instant vanilla pudding
1 cup vegetable oil
1 cup water
2 cups chopped pecans
1 cup packed brown sugar
2 tablespoons cinnamon
1/4 cup white sugar

Directions

1
Grease a 9 x 13 pan and preheat oven to 350°.
2
In a large bowl mix cake mix, eggs, instant butterscotch pudding, instant vanilla pudding, vegetable oil and water.
3
In a separate bowl mix chopped pecans, brown sugar, cinnamon and sugar.
4
Pour half of the cake batter into the pan then sprinkle half of nut mixture on top of that.
5
Then pour the next half of cake batter into pan.
6
Then sprinkle the rest of the nut mixture on top.
7
Place in the oven and bake for 40-60 minutes depending on your oven.

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Featured Reviews for This Recipe

From: Chef Hunter 1368

On Jun 17, 2008

This recipe was a treat to work with. I made the coffee cake for a meeting at work and it was a huge success! Everyone loved it - said it was super-moist and several people requested the recipe! I did make a couple of changes only due to not including nuts due to possible allergies. The recipe calls for 2 cups of chopped pecans - I substituted 1 cup of instant oatmeal and 1 cup of Hershey's cinnamon chips - to go along with the cinnamon theme of the cake. It was great and the recipe is awesome! I want to try one w/ the nuts for home now!! Thanks, Kristi!

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From: Chef #676132

On Apr 13, 2008

This was absolutely fabulous. I couldn't find instant butterscotch so instead I used vanilla and bananna and used 2 tablespoons of sugar instead of 1/4 cup. I also swirled the sugar mixture throught out the cake. My husband and neighbors loved it. I would definitely make it again. In fact my neighbors want one.

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From: Alaska Cook

On Nov 16, 2003

Very good. I didn't have the vanilla pudding on hand so I used banana and the butterscoth. It was great. Everyone loved it. Thanks.

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