Reviewed: Nov. 14, 2009

This is a good recipe but it is alittle more like regular cake...I think I will do four layers next time as suggested by others. Other than that, the inl-laws loved it for brunch. Also, I may stick with vanilla pudding rather than the butterscotch.

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callerding

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Reviewed: Nov. 12, 2009

Made this for a brunch and it turned out great! I used brewed coffee in place of the water and left out the nuts cause I don't like them. Almost too moist at first, but as others have said, was much better after sitting overnight. I think I will try with 2 vanilla pudding instead of the butterscotch though next time. Great coffee cake and very easy!

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lserrano

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 22, 2009

Everyone that has tasted this LOVES IT. I used the cheesecake pudding instead of the butterscotch. Only because I am not crazy about butterscotch flavor. This is so easy and makes you smile after every bite it is so good. Thank You Janis!

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Michelle

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Reviewed: Oct. 21, 2009

Thanks Janis for the recipe. I served it for guests last night and ended up printing the recipe for every guest. I made it exactly as written except when I went to the grocery store I picked up Sugar Free Butterscotch Pudding instead of regular Butterscotch Pudding by mistake. It turned out excellent. I served it with whipped Cream. I can say my cake pan went from the table to the dishwasher with no crumbs to worry about.

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Mark

Cooking Level: Intermediate

Home Town: Martinsburg, Pennsylvania, USA

Living In: Altoona, Pennsylvania, USA

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Reviewed: Oct. 18, 2009

Wow...make it exact as asked except that my grocery store was out of regular Butterscotch powder so I had to use low fat. SOOO SOOO GOOD!

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Saintcooks

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 18, 2009

I have too many suggestions to improve this recipe, according to the tastes of my family, so it's difficult to give this a higher rating. Certainly a good basic recipe. The middle layer of sugar is sweetness overload! You couldn't get through it all... too much! Either omit it or use a different filling recipe. I decided against the butterscotch pudding - not enough people like that flavor - and opted for what I had on hand, which was chocolate and vanilla. That was ok, but I'd use all vanilla next time. Probably won't make this cake again.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

a little too oily

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elissa

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Reviewed: Oct. 15, 2009

This is without a doubt the best cake I've ever made. It gets raves from everyone. I've made it with and without the nuts and it's perfect either way.

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bdjm

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Reviewed: Oct. 7, 2009

This cake is amazing! I think I could live off of it! I made it exactly as the recipe says, except the nuts. I made it in a bundt pan and cooked 20 min at 350, 40 min at 325. After cooling in pan 10 minutes, it came out perfect. Next time I would try using two packs of butterscotch pudding as I couldn't really pick out that individual flavor. YUM!

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lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 6, 2009

This is yummy. I have tried 2 vanilla puddings and today I tried one butterscotch and one vanilla. I did it without nuts since it is going to a school function. People love this and ask for the recipe. And it is super easy and quick to assemble. Try this - you will not be disappointed.

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BROOKECP

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Reviewed: Sep. 18, 2009

Delicious!! I used only a 1/2 cup of oil and added a 1/2 cup applesauce, and it was perfect. If you don't overbake this cake, it will be one of the moistest cakes you'll ever eat. I also agree with others that it tastes even better after sitting for a day or two!

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BRIGGSJAMIE

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Reviewed: Sep. 16, 2009

was really good my family loved it

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greatful2be

Cooking Level: Intermediate

Home Town: Lodi, California, USA

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Reviewed: Sep. 9, 2009

This tasted like butterscotch cake instead of coffee cake. I would recommend using 2 vanilla pudding mixes.

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sarajo614

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

Delicious!! Very moist cake and sweet, crunchy topping/filling. I baked this in a bundt pan and sprinkled some of the topping into the bottom of a well greased bundt. It stuck a little so grease well if you do this. Next time i will definitely replace half the oil with applesauce like other reviewers did.

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ROCKETMOMKD

Cooking Level: Expert

Living In: Exton, Pennsylvania, USA

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Reviewed: Sep. 1, 2009

Excellent! This really has great flavor and is super moist. The only changes I made were to replace 1/2 the oil with applesauce, baked it in two 8 X 8 pans instead of the one larger one, and I did four layers in each cake instead of two. Awesome cake, I will definitely make this again for holiday gifts. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Aug. 31, 2009

This is super good and really moist. I used all butterscotch pudding and a french vanilla cake. This also makes the house smell awesome!!! The possibilities are endless for the flavors on this one =)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 21, 2009

No one believed that I baked this...it's a 5-star bakery cake!! Followed another reviewer's tip and added a Tbsp of instant coffee to the water for a more authentic coffee cake taste...deeeelish! =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Aug. 19, 2009

I made NO changes, this coffee cake is the best and my friends can't get enough of it. Very moist and even better the next day with butter and warming it in the microwave. Awesome cake

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Monica

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Reviewed: Aug. 16, 2009

This was really, really good. I made a few changes...I made it in a bundt pan, only used one pack of pudding (butterscotch), and substituted pecans for the walnuts. I also used half cinnamon applesauce for half of the oil, to make it healthier. The texture was perfect and the cake was a total hit! Thanks!

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Aug. 16, 2009

This was actually really, really good! I'm about to make it for the 2nd time this week! used chopped pecans instead of walnuts, and applesauce instead of vegetable oil and it came out awesome. Great for a last minute thank you gift, potluck, etc.

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