5 from 34 votes
Cake Mix Coffee Cake
The Cake Mix Coffee Cake blends yellow cake mix with vanilla pudding, oil, water, and eggs layered with a pecan streusel topping. Baked in a Bundt pan and glazed with confectioners’ sugar, milk, and vanilla, this cake offers a moist texture with a crunchy, spiced pecan crumb. The streusel’s cinnamon and nutmeg balance the sweetness, creating a tender yet textured coffee cake ideal for breakfast or dessert.
Prep Time
20 mins
Cook Time
50 mins
Additional Time
2 hrs
Total Time
3 hrs 10 mins
Servings:
16
slices
Calories:
407 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 407
% 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.