Easy Butterscotch Coffee Cake

The best butterscotch coffee cake with cinnamon streusel topping made with a boxed yellow cake mix and pudding mixes. You’ll love how easy this is!

I call this cake the diet killer.

If there is one cake I cannot resist, it is this one. A few months ago we were doing no-sugar diet for a few weeks before a vacation we had coming up. I made this cake, took it to church and came home with several pieces left. Although I resisted having any at church just fine, I totally caved once I got home. The family devoured those last pieces faster than you’d believe!

This easy butterscotch coffee cake is a super moist cake with a most delicious cinnamon butterscotch flavor. It’s easy because it calls for a box cake mix and two pudding mixes, which give it the ultimate flavor and moistness! You know of our love for from-scratch recipes, but box mixes allow for quick recipes that have such versatility. This butterscotch coffee cake is quick when you are short on time but full of down-home flavor.

Perfect with a cup of coffee…decaf for me, of course!

Here’s what you’ll do to make this butterscotch coffee cake.

Mix together 1 yellow boxed cake mix, 4 eggs, 1 cup of oil, 1 cup of water, 1 small box of instant vanilla pudding and 1 small box of instant butterscotch pudding.

Beat on medium speed for about 2-3 minutes.  The batter will look thick and smooth.

If you have a stand mixer (I love my stand mixer for this very reason!), you can make the brown sugar streusel topping while the batter is mixing.  In a separate bowl, simply mix together 1/2 cup brown sugar, 1 cup chopped walnuts and 1 1/2 tsp cinnamon.

Pour 1/2 the batter into a greased 9×13 pan and layer with 1/2 the topping.

Then repeat the layers!

Bake at 325 degrees for about 45 minutes or until a toothpick comes out clean.

Enjoy the smell of cinnamon coming from your oven while it bakes! I wish I could magically wake up to this kind of breakfast every morning.

Although this recipe is delicious warm from the oven, I also think it is one of those recipes that gets more mouth-watering as it sits. Don’t be afraid to make this up ahead of time.  It will still be soft and moist!

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5 from 4 votes

Easy Butterscotch Coffee Cake

The best butterscotch coffee cake with cinnamon streusel topping made with a boxed yellow cake mix and pudding mixes. You'll love how easy this is!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 15 Servings

Calories 238kcal

Author Julie Clark

Cook ModePrevent your screen from going dark

Ingredients

• 1 box yellow cake mix (dry)
• 4 large eggs
• 1 cup water
• 1 cup canola oil
• 1 small package instant butterscotch pudding (3.4 ounces)
• 1 small package instant vanilla pudding (3.4 ounces)

Topping

• 1/2 cup packed brown sugar
• 1 1/2 tsp cinnamon
• 1 cup chopped pecans

Instructions

• Mix the dry cake mix, eggs, water, oil and dry pudding mixes together in a stand mixer for 2-3 minutes. 
• In a separate small bowl, combine the brown sugar, cinnamon and pecans to make the streusel.
• Grease a 9x13" pan and pour in 1/2 the cake batter. Sprinkle 1/2 of the streusel topping over the cake batter. Repeat the layers.
•  Bake at 325 degrees for 45 minutes or until toothpick comes out clean.
  

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Nutrition

Calories: 238kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1.2mg