Butterscotch Coffee Cake

Patti Jones

By
@patticake1057

Our best friends, Kurt and Joanne are also our neighbors 1 acre behind us. I always make this cake for Kurt's birthday, for their Christmas and Thanksgiving breakfast as well. Kurt loves it and any excuse to have it is so welcomed!

Rating:
★★★★★ 1 vote
Comments:
Serves:
20-24 pieces
Prep:
15 Min
Cook:
45 Min

Ingredients

Cake:
1 box yellow cake mix, without pudding in the mix
1 cup
vegetable oil (do not use canola oil)
1 cup
water
4 each
eggs
2 box
instant butterscotch pudding (do not use sugar free variety)
Topping:
1/2 cup white sugar
1/4 cup of light brown sugar
1 tsp. cinnamon
1/4 cup fine chopped nuts, optional

Step-By-Step

1Spray a 9x13 oblong pan with cooking spray.
2Mix all cake ingredients in mixing bowl on high speed of mixer. Batter will get thick and batter lighten in color while mixing. Set aside.
3Mix topping ingredients together. Set aside.
4Spread half of batter into prepared pan. Sprinkle batter with half the topping mixture.
5Spread remaining batter and sprinkle remaining topping on top of cake.
6Bake on center rack in center of your oven at 350 degrees for at least 45 minutes. Test for doneness at 45 minutes, bake additional time as needed until cake tests done. (ovens and baking pans can make differences in baking time)
7When cake tests done in center, remove and set aside to cool.
8Delicous for a breakfast coffee cake or after dinner with a cup of coffee.
9Enjoy!! :)

About this Recipe

Course/Dish: Other Breakfast, Cakes