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!
Easy Butterscotch Coffee Cake
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
Marlissa Hughes says
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!!!
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Liz says
Thank you for the nice recipe. I love it
CateM says
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!
Lizzy T says
So glad you guys loved it! We’ve made this as muffins before and it works great!Thanks for the feedback!
Catherine says
Oh this looks marvelous! What a beautiful cake…I would love a sliver with my coffee this morning. xo, Catherine
CakenGifts says
It is too simple!!! Today on my brother’s birthday, we made this cake. It was very delicious!!!! Everyone praised of this cake.
A mom of two Littles says
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!
Julie Clark says
Wonderful!!!
Melanie says
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!
Julie Clark says
Mmmmm….with caramel sauce! Yum!
Coreen says
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!
Julie Clark says
I like the idea of using a bundt pan. YUM!