Description
The most moist, fluffy coffee cake, complete with a ribbon of cinnamon streusel. Made with yellow cake mix and vanilla instant pudding mix, the recipe could not be easier!
Ingredients
- FOR THE COFFEE CAKE:
- 1 box (15 To 18 Oz. Size) Yellow Cake Mix
- 1 box (3.4 Oz. Size) Instant Vanilla Pudding Mix
- ¾ cups Milk
- ¾ cups Water
- 4 whole Large Eggs
- 1 teaspoon Butter Extract
- 1 teaspoon Vanilla Extract
- FOR THE STREUSEL:
- ½ cups Granulated Sugar
- 2 teaspoons Cinnamon
- ½ cups Finely Chopped Toasted Pecans
- FOR THE GLAZE:
- 1 cup Powdered Sugar, Sifted
- 2 Tablespoons Milk
- ½ teaspoons Butter Extract
- ½ teaspoons Vanilla Extract
- FOR THE COFFEE CAKE:
- 1 box (15 To 18 Oz. Size) Yellow Cake Mix
- 1 box (3.4 Oz. Size) Instant Vanilla Pudding Mix
- ¾ cups Milk
- ¾ cups Water
- 4 whole Large Eggs
- 1 teaspoon Butter Extract
- 1 teaspoon Vanilla Extract
- FOR THE STREUSEL:
- ½ cups Granulated Sugar
- 2 teaspoons Cinnamon
- ½ cups Finely Chopped Toasted Pecans
- FOR THE GLAZE:
- 1 cup Powdered Sugar, Sifted
- 2 Tablespoons Milk
- ½ teaspoons Butter Extract
- ½ teaspoons Vanilla Extract
Preparation
Place a rack in the center of your oven and preheat the oven to 350 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 extract and vanilla extract. 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. Smooth 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 cake cool for 8 minutes, then turn the cake out of the pan and let it cool completely.
For the glaze: Beat together the powdered sugar, milk, butter extract and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.
This recipe is my from my dear Grandma. When I finally copied it down from her, I couldn’t believe just how simple it was! I normally bake from scratch (and my grandma does too,) but if using a mix works in this recipe for her, it works for me too. Plus, it is too wonderful to change!
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