0 from 0 votes
Grandma's Coffee Bundt Cake
A moist coffee bundt cake just like Grandma used to make with cinnamon streusel. An easy recipe made with yellow cake mix and pudding mix.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 367 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
For the Cake:
- 1 box yellow cake mix (my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results)
- 1 package vanilla instant pudding (4-serving, 3.9 ounce size box)
- ¾ cup milk
- ¾ cup water (my Grandma also suggests sherry or apricot juice)
- 4 large eggs at room temperature
- 1 teaspoon butter extract
- 1 teaspoon pure vanilla extract
For the Cinnamon Streusel:
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup finely chopped toasted pecans
For the Glaze:
- 1 cup powdered sugar sifted
- 2 tablespoons milk
- ½ teaspoon butter extract
- ½ teaspoon pure vanilla extract
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease and flour a large (10 or 12-cup) bundt pan and set aside.
- In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
- In a small bowl, stir together the streusel ingredients: granulated sugar, cinnamon, and pecans.
- Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top.
- Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cool for 8 minutes, then turn the cake out of the pan and let cool completely.
- To make the glaze, beat together the powdered sugar, milk, butter extract, and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.
Cup of Yum
Notes
- TO STORE: Store leftover butter bundt coffee cake well-wrapped at room temperature for up to 1 week.
- TO FREEZE: Freeze bundt cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition Information
Serving
1(of 10)
Calories
367kcal
(18%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
473mg
(20%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
140IU
(3%)
Vitamin C
1mg
(1%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 367
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 367kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 473mg | 20% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.