Cinnamon Coffee Cake

In case you haven’t figured this out yet, I LOVE to cook. I love to cook yummy and delicious foods. And I love to try new foods that sound delicious…and sometimes have a positive outcome…and sometimes don’t. I love to cook for my husband. He doesn’t seem to have too big of a problem with it…except that he thinks I’m trying to make him fat so he can’t run away.

Well, tonight, I made breakfast for dinner. This is a rather common occurrence in our home. It’s something that’s quick, easy and really good. The only downside, there aren’t leftovers that I can take to work. However, that was not an issue for this meal because I still have one more day on my 4-day break (thank goodness!). Alright…onto the menu:

We had french toast topped with some confectioner’s sugar (yum!), scrambled eggs, bacon and coffee cake. The coffee cake was a sort-of last minute addition. This afternoon, I decided that I wanted to find a coffee cake recipe and make it tonight with dinner. I found one that looked delicious and sounded just as wonderful. Here’s how you make it:


  • 1-18.25 ounce package of yellow cake mix
  • 1-3.4 ounce package of instant vanilla pudding mix
  • 1-3.4 ounce package of instant butterscotch pudding mix
  • 4 eggs
  • 1 cup of water
  • 1 cup of vegetable oil
  • 1 cup of packed brown sugar
  • 1 tablespoon of ground cinnamon
  • 1 cup of chopped walnuts

What you do:

  • Preheat the oven to 350 degrees. Grease a 9×13 inch pan or a 10-inch Bundt cake pan.
  • In a medium bowl, stir together the cake mix and puddings. Add the eggs, oil and water. Mix until well blended. in another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spreading evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter and sprinkle the rest of the nut mixture over the top.
  • Bake for 20 minutes in the preheated oven (350 degrees), then turn the oven down to 325 degrees and continue to bake for an additional 35 to 40 minutes.

When making this, I omitted the walnuts (neither of us are huge fans of walnuts). I also used the 9×13 size pan, which worked perfectly.

As you can see, this was quite a hit with Jon this evening…and I concur with his assessment (one of the few things we agree on 😛 ). This is one recipe that will be going into my collection for future use. (If you are interested, here is the site I obtained the recipe from.)