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Butterscotch Coffee Cake

Butterscotch Coffee Cake

Published: May 10, 2010 Last Updated: November 16, 2020

This post may contain affiliate links.  For more information, read my disclosure policy here.   

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My mother-in-law found this recipe in the newspaper.  It seems to be her new go-to recipe.  She’s been making it for a couple of months now.  I love how moist the cake is.  And, anything that includes cinnamon streusel is a winner in my book!

The pudding makes this cake ultra-moist.  And, it’s not too butterscotch-y (yep, that’s a word says I).   Just right!  It goes perfectly with a nice hot cup of coffee!

I did make a few minor adjustments.  I substituted walnuts for the pecans (because I didn’t have any pecans in my pantry).  I also used sugar-free pudding mixes.  You can’t even tell the difference and you’re cutting down the sugar in the cake.

This cake is definitely a keeper — I’ll definitely be adding this to my recipe box!

If you try this recipe, I’d love to know what you thought.  Please post your results here!

Butterscotch Coffee Cake

Compliments of It’s a Keeper
www.itisakeeper.com

1 box instant butterscotch pudding
1 box instant vanilla pudding
1 box yellow cake mix
1 cup of water
1 tsp vanilla
1 cup of vegetable oil
4 eggs
1 cup brown sugar, packed
1 cup pecans, finely chopped

In a large bowl, combine puddings, cake mix, water, vanilla, oil, and eggs.  Mix until combined – about 2 minutes.  In a separate bowl, combine brown sugar and pecans.

Spread half of the batter into the greased bundt pan (or 13×9 pan).  Cover with half of the pecan mixture.  Spread the remaining batter over the pecan mixture.  Top with remaining pecan mixture.

Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.

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Comments

  1. Brenda says

    May 6, 2018 at 2:38 pm

    You mentioned cinnamon in your introduction, but I don’t see it in the recipe. Is there suppose to be cinnamon added to the brown sugar and nuts?

    Reply
    • Christina Hitchcock says

      June 15, 2018 at 7:58 pm

      No cinnamon in this recipe. But you could add some if you’d like. I’d add 1-2 teaspoons depending on your tastes.

      Reply
  2. nicolette @ momnivore's dilemma says

    March 17, 2011 at 1:05 am

    mmmm. butterscotch. nothing like it. i think walnut would pair better than pecans for this…

    thanks for linking to creative juice! can’t wait to see what else comes out of your kitchen this week…

    Reply
  3. Christina says

    March 16, 2011 at 7:11 am

    Butterscotch = yummy!! Happy to be a new follower. I invite you to link up any & all of your delightful creations to The Homespun Bake Shop @ The Tattered Tag. It’s a great new place for delicious inspiration.

    Drop by The Tattered Tag

    Reply
  4. Jill says

    March 16, 2011 at 1:15 am

    Looks yummy! I love the idea behind your blog because I HATE trying new recipes. I swear it takes about 10 tries to find one keeper, so thanks for doing all the hard work for us 🙂

    Reply
    • Christina says

      March 16, 2011 at 10:15 pm

      Why, you’re very welcome! It’s my pleasure! THanks for stopping by and be sure to come back soon! 🙂

      Reply
  5. Under My Fingertips says

    March 14, 2011 at 11:09 am

    If I try it, I guess my edition would be using muscovado instead of brown sugar, and plain nuts or cashew nuts since I don’t have walnuts nor pecan. 🙂

    FTF #21.

    Reply
  6. cheerful says

    March 14, 2011 at 10:58 am

    can’t resists this one…thanks for sharing your recipe, i agree its a keep! love to do it someday! have a great day! 🙂

    PinayMum – Mommy’s Life Around…

    Reply
  7. Allie says

    March 13, 2011 at 9:45 pm

    That cake looks AWEESOME! Thank you for sharing the recipe!
    Thanks for linking up to Making It With Allie! I can’t wait to see what you have for next week!
    AllieMakes.Blogspot.com

    Reply
  8. Heather says

    March 13, 2011 at 12:07 pm

    This looks so delicious! I love that you were able to make it with the sugar free pudding mix. My inlaws are diabetic and I’m sure they would love this. Thank you so much for sharing this with us for Inspiration Friday At The Picket Fence!

    Heather

    Reply
  9. Alison says

    March 13, 2011 at 10:16 am

    ooh that does sound yummy and moist…thanks for sharing at fridays unfolded!

    blessings,

    alison
    stuff and nonsense

    Reply
  10. sandi @the whistlestop cafe says

    March 12, 2011 at 11:13 pm

    I love the flavor of Butterscotch… this looks like a keeper!
    Another Friday’s Favorite for sure 🙂

    Reply
  11. Cielo of Brown Pinay says

    March 12, 2011 at 12:11 pm

    Visiting here from FTF #36…

    Being a self confessed coffee addict, I think this is a must try for me, actually I am craving for it now at this time of the day (1:15AM)…reminds me to grab a cup of coffee now.
    ====
    Brown Pinay
    My Point of View
    GCircles
    PartyPreppies

    Reply
  12. Naturally Me Creations says

    March 12, 2011 at 6:49 am

    The butterscotch sounds yum… 🙂

    Tnx for linking up at my party this weekend! 🙂

    Reply
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