Country Morning Coffeecake

Pat Duran


Easy recipe for your weekend breakfast. Make it the night before- but there is no guarantee it will be there in the morning.
Recipe share from friend in New Mexico- she only gives me one if I give her one! lol

pinch tips: How to Use Hand & Stand Mixers



12 servings


20 Min


40 Min





18 oz
pillsbury yellow plus butter cake mix
3 oz
pkg. vanilla instant pudding mix, dry
1 c
dairy sour cream
1/4 c
3 large
1 c
finely chopped walnuts
1/2 c
brown sugar, firmly packed
1 tsp
cinnamon or to taste
1/4 tsp
cloves or to taste


2 2/3 c
powdered sugar
2/3 c
soft butter
1 tsp
vanilla extract
2 Tbsp
milk or more to make of glaze consistency
1 tsp
karo corn syrup (makes glaze shine)
1 Tbsp
reserved dry pudding mix

Directions Step-By-Step

Heat oven to 325^. Grease and flour a 13x9- inch baking pan or a 10- bundt cake pan.
Reserve 2 Tablespoons of dry cake mix and set aside.
Reserve 1 Tablespoon of the dry Instant pudding mix;set aside.
In a large bowl,blend remaining cake mix, sour cream and eggs at low speed until moistened; beat 2 minutes at highest speed.
In a small bowl, combine nuts, brown sugar, cinnamon, cloves, remaining dry pudding mix and reserved cake mix. Pour 1/2 the cake batter into prepared pan. Sprinkle 1/2 the nut mixture evenly over batter. Spread with remaining cake batter. Sprinkle remaining nut mixture evenly over top. Bake for 40-45 minutes or until toothpick test clean. Cool completely. Drizzle with glaze.
Combine all ingredients and whip until smooth. Drizzle over cooled cake.

About this Recipe

Main Ingredient: Flour
Regional Style: Mexican