Delicious butterscotch cake with a crunchy, sugary topping! Super easy recipe too!
If you've been here for awhile, then you know I'm not much of a baker. Desserts don't come out of my kitchen too often, since savory recipes are more my thing. But desserts like this Butterscotch Coffee Cake, make me wonder why I don't bake more often! This recipe is seriously delicious!!
I found this recipe while browsing through an old church cookbook from my collection. I actually had all the ingredients on hand, so I decided to give it a try. The cake is perfectly moist from the pudding added in and the sugary pecan topping is amazing! This recipe is an easy one too, which is great for all of us non-bakers! You can use any flavor of pudding you have in the pantry. I can't wait to try pistachio and chocolate! What flavor would you choose next?
Butterscotch Coffee Cake
What you need:
1- 16.5 ounce box yellow cake mix
1- 3.4 ounce box butterscotch instant pudding
3/4 cup vegetable oil
3/4 cup water
1/2 cup sugar
1/2 cup pecans, chopped
1 teaspoon cinnamon
1 teaspoon cocoa
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, pudding, oil, water and eggs until combined. Pour into a greased 9x13 glass baking dish and spread evenly. Sprinkle with topping and cut through the batter with a knife. Bake for 35 minutes.
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On the blog... one year ago: Sloppy Tots
Two years ago: Roasted Tomatoes and White Beans
Three years ago: Cucumber, Strawberry and Tomato Salad with Balsamic Vinaigrette
This recipe is shared at: The Better Baker,