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Cinnamon Coffee Cake II Recipe

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This recipe for Cinnamon Coffee Cake II is from Running Out Of Thyme, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
o 1 (18.25 ounce) package yellow cake mix
o 1 (3.4 ounce) instant vanilla pudding mix
o 1 (3.4 ounce) instant butterscotch pudding mix
o 4 eggs
o 1 cup water
o 1 cup vegetable oil
o 1 cup brown sugar
o 1 tablespoon ground cinnamon
o 1 cup chopped walnuts
Directions:
Directions:
• Preheat oven to 350ºF. Grease a 9" x 13" baking pan, or 10-inch Bundt pan.
• In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, then mix until blended.
• In another bowl, stir together the brown sugar, cinnamon and nuts.
• Pour half of the batter into the cake pan and spread evenly. Sprinkle half of the nut mixture on top of the batter. Cover with the remaining batter, spreading evenly, then sprinkle the remaining nut mixture to cover the top.
• Bake for 20 minutes in the preheated oven, then turn the oven down to 325ºF and bake for an additional 35-40 minutes.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe was found on the web at allrecipes.com and is a simple, delicious winner. In fact, the recipe is so simple and fool-proof that even the newest addition to the Bungling Baker team, Zachary, pulled it off without a hitch. The vanilla and butterscotch pudding mixes give the cake a unique flavor that kids love. It’s great for breakfast dunked in coffee or for a more formal brunch where dunking might be frowned upon.

 

 

 

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