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.
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?
No cinnamon in this recipe. But you could add some if you’d like. I’d add 1-2 teaspoons depending on your tastes.
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…
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
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 🙂
Why, you’re very welcome! It’s my pleasure! THanks for stopping by and be sure to come back soon! 🙂
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.
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…
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
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
ooh that does sound yummy and moist…thanks for sharing at fridays unfolded!
blessings,
alison
stuff and nonsense
I love the flavor of Butterscotch… this looks like a keeper!
Another Friday’s Favorite for sure 🙂
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.
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Brown Pinay
My Point of View
GCircles
PartyPreppies
The butterscotch sounds yum… 🙂
Tnx for linking up at my party this weekend! 🙂