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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 ½ cup brown sugar, 1 cup chopped walnuts and 1 ½ tsp cinnamon.
Pour ½ the batter into a greased 9×13 pan and layer with ½ 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!
I make this once a month usually for breakfast before church on Sunday. This is one of Sarah and Aaron’s favorite breakfasts – mine too! Keep those recipes coming!!!
Thank you for the nice recipe. I love it
The butterscotch coffee cake is beyond awesome! Hubby usually likes chocolate or layer cakes but he couldn’t get enough of this one … me either! I’m going to be making this a LOT!! I may try using a muffin pan next time, just to see what happens.
Simply amazing recipe!
Oh this looks marvelous! What a beautiful cake…I would love a sliver with my coffee this morning. xo, Catherine
It is too simple!!! Today on my brother’s birthday, we made this cake. It was very delicious!!!! Everyone praised of this cake.
I had this delicious coffee cake(sans the nuts) at a brunch 5 days ago….and the remaining peices were sent home with me! It was very good on Day 1…but Day 2 and 3, somehow it was even better!!! Love this recipe!
We made this yesterday. It is so delicious with the crunch of the pecans and the cake is the perfect texture. Today, we warmed up some caramel sauce to drizzle over the top and it brought the cake to a whole new level. My son said it tasted like a cinnamon roll. Thanks for the new recipe!
My daughter has made this recipe for my cafe for several years and it is a favirite! I decided to try it today (cold blizzardy Montana Sunday) but make it in a bundt pan! Great idea, except I forgot to START with the streusel topping!
I have been making this cake for years – the very best coffee cake ever. A few years ago I started having trouble with it falling. I finally figured out that cake mixes now have 3 ounces less than when this recipe was developed. I have many great recipes that call for an 18.25 ounce cake mix – to solve the problem I keep an extra yellow cake on hand – I add 3 ounces more dry mix to the recipe – problem solved – no more fallen cakes!
Can you use a Bunt pan instead of the 9×18 ?