• Cooking Time: 50-60 minutes
  • Servings: 12
  • Preparation Time: 10 minutes


This coffee cake recipe has been in the family for years. I often take great liberties with it by swapping out ingredients. Try changing the flavors of the cake mix and the pudding, or swirl in some chocolate syrup instead of cinnamon/sugar. However you change it up, it will be sure to please!


  • Cake:
  • 4 eggs
  • 3/4 cup oil
  • 3/4 cup water
  • 1 tsp vanilla
  • 1 tablespoon butter flavoring
  • 1 envelope Dream Whip
  • 1 pkg yellow cake mix
  • 1 (small) package instant vanilla or butterscotch pudding
  • Topping:
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup finely chopped walnuts (optional)
  • Glaze:
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons milk
  • 1 teaspoon butter flavoring


  • Preheat oven to 350 degrees F.
  • Grease and flour and oblong angel food cake pan. (or use a regular tube/bundt pan and adjust baking time)
  • In a large mixing bowl, combine all of the cake ingredients. Beat a low speed for 30 seconds to combine, then beat at med/high speed for 6 minutes.
  • Pour 1/2 the batter into the prepared pan. Sprinkle with 1/2 of the topping mixture. Pour in remaining batter and sprinkle with remaining topping. Cut through the batter with a knife to swirl in the topping. Bake 50-60 minutes or until a tester comes out clean. Cool for at least 10 minutes in the pan before removing. Drizzle with glaze, if desired.

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