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
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
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.