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This easy morning Butterscotch Coffee Cake is moist, spongy cake with a cinnamon-butterscotch flavor.  You'll love this super-easy recipe because it uses a boxed yellow cake mix.  I love to experiment with from-scratch cakes, but I also love to try out recipes that use boxed cake mixes.  This coffee cake is just that.  It's quick when you are short on time, and really has an unbeatable taste!
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4.70 from 30 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!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 15 Servings
Calories: 238kcal
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: 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