A mix and a bake
This pecan coffee cake was the dessert of the day when friends joined us for Sunday lunch. She brought it with her along with a tub of vanilla ice cream. It was a hit, for sure. I asked for the recipe and received it.
With this recipe, you choose any cake mix and a complimentary instant pudding. Your topping will change depending on the mix of your cake.
Because there is sour cream in the recipe, you’ll want to refrigerate it to keep it fresh. This pecan coffee cake can be served as a breakfast coffee cake, a snack, or a dessert. Basically it’s an all-occasion cake. You could bake this in a fluted pan, remove and flip the cake and then add the topping if you’d like.
My friend told me that she has made this with a cinnamon cake mix with vanilla pudding. You can skip the pecan topping unless you want to keep it as it is. For this recipe, you can use vanilla pudding or french vanilla pudding.
A lemon cake mix with lemon pudding is a possibility. You can use a drizzle on top.
Chocolate? Probably use vanilla pudding instead of chocolate pudding, leave out the cinnamon on the sugar sprinkle mix, or just mix powdered sugar with milk for a glaze rather than orange juice.
Any way you make it, it’s bound to be a hit. It certainly was at our house.
The recipe for pecan coffee cake
Pecan Coffee Cake
- 1 8 x 11 pan
- 1 box yellow cake mix
- 1 3.4 oz. pkg instant vanilla pudding
- 4 eggs
- 1/3 cup vegetable oil
- 1 cup sour cream
- 2 teaspoon vanilla
- 2/3 cup chopped pecans
- 1/3 cup sugar
- 2 tsp. cinnamon
- 1/2 cup powdered sugar
- 2 Tbsp. Orange juice
- Combine the first 6 ingredients
- Mix at medium speed for 2 minutes
- Pour into a greased 9 x 13 pan
- Combine the next 3 ingredients
- Sprinkle over the batter
- Cut through the batter with a knife to swirl
- Bake at 350 for 30-35 minutes or until toothpick in center comes out clean
- Remove from oven.
- Combine the last 2 ingredients (powdered sugar and juice) and drizzle over top of warm coffee cake