Name: Cinnamon Coffee Cake II
Yield: 24
Ingredients: Yellow cake mix - 1 (18.25 ounce) package; Instant vanilla pudding mix - 1 (3.4 ounce) package; Instant butterscotch pudding mix - 1 (3.4 ounce) package; Eggs - 4; Water - 1 cup; Vegetable oil - 1 cup; Packed brown sugar - 1 cup; Ground cinnamon - 1 tablespoon; Chopped walnuts - 1 cup

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Cinnamon Coffee Cake II

1. Yellow cake mix - 1 (18.25 ounce) package

2. Instant vanilla pudding mix - 1 (3.4 ounce) package

3. Instant butterscotch pudding mix - 1 (3.4 ounce) package

4. Eggs - 4

5. Water - 1 cup

6. Vegetable oil - 1 cup

7. Packed brown sugar - 1 cup

8. Ground cinnamon - 1 tablespoon

9. Chopped walnuts - 1 cup

How to cook deliciously - Cinnamon Coffee Cake II

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

2. Stage

In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. 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, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

3. Stage

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.