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4.70
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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!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
15
Servings
Calories:
238
kcal
Author:
Julie Clark
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.
Video
Nutrition
Calories:
238
kcal
|
Carbohydrates:
37
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
273
mg
|
Potassium:
74
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
75
IU
|
Vitamin C:
0.1
mg
|
Calcium:
94
mg
|
Iron:
1.2
mg