Quick Coffee Cake
a coffee cake that is quick and easy
This quick coffee cake is a lot like the Streusel cake recipe I shared earlier. Yet it is a little different. If you want to compare the two recipes, you can go to this link for the Streusel cake.
You will need ingredients you usually have in your kitchen. A box of yellow cake mix, instant vanilla and butterscotch pudding, vegetable oil, and water. For the streusel you need brown sugar and cinnamon. If you do not have butterscotch pudding on hand, you can use two boxes of vanilla pudding instead. It will change the flavor a little because you won’t have that twist of caramel in the cake.
This cake freezes well. The streusel recipe I shared earlier calls for vanilla pudding; this one calls for a box of vanilla pudding and butterscotch pudding. It gives a little bit of a caramel flavor, which is a twist of the other recipe.
The next time I make this, I’m going to put it in a bundt pan. I think this will change it up enough to make it a great coffee cake for a ladies tea.
This cake usually bakes in 45-50 minutes in my convection oven. Check it before your “about an hour” time is up. You don’t want to overdo the baking time on this cake.
the recipe
Quick Coffee Cake
Ingredients
- 1 13.25 oz. yellow cake mix
- 4 eggs
- 1 cup water
- 1 cup vegetable oil
- 1 3,4 oz, box instant vanilla pudding
- 1 3.4 oz. box instant butterscotch pudding
- TOPPING see below
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Mix together oil, water, and eggs.
- Add dry pudding mixes and cake mix
- Beat well
- Grease a 9 x 13 in pan
- Pour half of the batter into the 9 x 13 in pan
- Sprinkle half of the topping on top of the batter
- Repeat
- Bake at 325 for approximately 60 minutes
