Cake Mix Coffee Cake
User Reviews
5
Cake Mix Coffee Cake
Description
This coffee cake starts with a streusel made from chopped pecans, flour, brown sugar, cinnamon, nutmeg, salt, and chilled butter mixed to a crumbly texture. The cake batter combines a yellow cake mix with instant vanilla pudding, oil, water, and eggs, beaten until smooth. The batter and streusel are layered in a Bundt pan, ensuring the streusel bakes into the cake creating a caramelized, nutty topping once inverted.
Baked for about 50 minutes until a toothpick comes out clean, the cake emerges moist and rich with a crunchy topping. A simple glaze made from powdered sugar, milk, and vanilla completes the finish, adding a sweet, smooth surface that complements the spices and nuts.
This cake serves well at room temperature and stores well when wrapped tightly for up to several days without refrigeration.
Ingredients
FOR THE STREUSEL
- 1 cup pecan finely chopped
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter cut into small cubes and chilled (I use salted butter, but unsalted butter is fine too, 1 stick
FOR THE CAKE
- 1 (15.25 ounce) yellow cake mix
- 1 (3.4 ounce) vanilla pudding mix instant, package
- ½ cup vegetable oil
- 1 cup water
- 4 large egg
FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease and flour a Bundt pan; set aside.
PREPARE THE STREUSEL
- In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, nutmeg and salt. Add chilled butter and mix together with your fingers until it forms a crumble. It should have the texture of wet sand, and you shouldn’t see any dry pockets of flour. Set aside while you prepare the cake batter.
PREPARE THE CAKE
- Combine cake mix, dry pudding mix, oil, water and eggs in a large bowl. Use an electric mixer to beat on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 more minutes, scraping the sides of the bowl if necessary. Sprinkle half of the streusel mixture in the prepared pan (this will be the top of your cake when it’s later inverted after baking). Top with half of the batter. Add remaining streusel, and then remaining batter.
BAKE THE CAKE
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in pan on a wire rack for 10-15 minutes; invert the cake onto a wire rack and let cool completely before glazing (about 2 hours).
GLAZE THE CAKE
- Once the cake is cool, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top of the cake.
Notes
- Wrap the Bundt cake tightly to keep it fresh at room temperature for 2-3 days without refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1/16 of the cake | |
| Calories | 407kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 380mg | 16% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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