Butterscotch Coffee Cake

Patti Jones


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!


★★★★★ 1 vote

20-24 pieces
15 Min
45 Min


  • Cake:
    1 box yellow cake mix, without pudding in the mix
  • 1 cup
    vegetable oil (do not use canola oil)
  • 1 cup
  • 4 each
  • 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

How to Make Butterscotch Coffee Cake


  1. Spray a 9x13 oblong pan with cooking spray.
  2. Mix all cake ingredients in mixing bowl on high speed of mixer. Batter will get thick and batter lighten in color while mixing. Set aside.
  3. Mix topping ingredients together. Set aside.
  4. Spread half of batter into prepared pan. Sprinkle batter with half the topping mixture.
  5. Spread remaining batter and sprinkle remaining topping on top of cake.
  6. Bake 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)
  7. When cake tests done in center, remove and set aside to cool.
  8. Delicous for a breakfast coffee cake or after dinner with a cup of coffee.
  9. Enjoy!! :)

Printable Recipe Card

About Butterscotch Coffee Cake

Course/Dish: Other Breakfast Cakes

Show 8 Comments & Reviews

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