Cake Mix Butterscotch Coffee Cake
Indulge in the warm, nostalgic flavors of this Cake Mix Butterscotch Coffee Cake, an effortless yet scrumptious treat perfect for breakfast, brunch, or dessert. Using a box of yellow cake mix and instant butterscotch pudding, this recipe delivers moist, tender cake layers with minimal effort. A heavenly swirl of cinnamon, brown sugar, and optional chopped nuts weaves through the batter, creating a stunning marbled effect and a fragrant, caramelized topping. With just 15 minutes of prep and a short bake time, this coffee cake is a quick and crowd-pleasing option for gatherings or a cozy afternoon treat. Serve this delight with a dusting of powdered sugar and a steaming cup of coffee, and savor its irresistible sweetness.
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Recipe Information
Ingredients
- 1 box (approximately 15.25 ounces) Yellow cake mix
- 1 box (3.4 ounces) Instant butterscotch pudding mix
- 3 large Eggs
- 1 cup Sour cream
- 0.5 cup Vegetable oil
- 0.5 cup Water
- 0.75 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Chopped nuts (optional, such as pecans or walnuts)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a 10-inch Bundt pan.
In a large mixing bowl, combine the yellow cake mix, butterscotch pudding mix, eggs, sour cream, vegetable oil, and water. Mix with a hand or stand mixer on medium speed for 2-3 minutes, or until the batter is smooth and well blended.
In a small bowl, stir together the brown sugar, ground cinnamon, and chopped nuts (if using) to create the cinnamon-sugar filling.
Pour half of the cake batter into the prepared baking pan, spreading it evenly. Sprinkle half of the cinnamon-sugar filling over the batter.
Spread the remaining cake batter over the filling, then sprinkle the rest of the cinnamon-sugar mixture evenly on top.
Use a knife to gently swirl the cinnamon-sugar mixture into the batter, creating a marbled effect. Be careful not to overmix—swirl just enough to create visible streaks of the filling throughout the cake.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If desired, sprinkle the cooled cake with powdered sugar before serving.
Slice and enjoy your cake mix butterscotch coffee cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
4153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 495.1 g | 180% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 333.1 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 999 mg | 77% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
