The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by lace
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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Photo by lace

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 16, 2009
was really good my family loved it
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Cooking Level: Intermediate

Home Town: Lodi, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
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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Photo by sarajo614

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Living In: Exton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by CookinBug aka JL86
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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Photo by CookinBug aka JL86
Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by ladybuggs5224
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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Photo by ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Photo by eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

Home Town: La Mirada, California, USA
Living In: Chino Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 14, 2009
I love this recipe - I cannot tell you how many people I have given it to! It is so versitile - use a lemon cake mix with lemon pudding and a lemon flavored glaze - lemon juice and icing sugar! Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 14, 2009
I made this cake to take to work. It was really easy to make, came out extremely moist and everyone liked it. I didn't add nuts since I don't eat them. There wasn't much "flavor" to the cake. I used 3/4 cup applesauce instead of oil, 3/4 cup brown sugar, I also only used 1 package of sugar free vanilla pudding since the cake mix already had pudding in it. Next time I'm going to try adding chocolate chips, using a chocolate cake mix and use a bundt pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 14, 2009
My 14 year old daughter makes this for special occasions and everyone LOVES it! It is gone in 2 days at the most which is rare for our house. Comes out moist and perfect every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2009
I love this recipe. I made it with 3/4 c. applesauce and 1/4 c. oil as another person suggested. I also used about 3/4c. sugar instead of the full cup and it still came out moist and delicious!
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Photo by SOFTCELL81

Cooking Level: Intermediate

Home Town: Spotsylvania, Virginia, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 2, 2009
Amazing cake- I made a few substitutions to make it lower in fat. I substituted sugar free pudding and I used applesauce instead of oil. I also used 1 cup of egg beaters instead of 4 eggs, the cake was really moist! Tons of compliments
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 19, 2009
Good coffee cake - but a little sugary for my taste. The brown sugar makes is more palatable but still I would cut back a bit for those who like subtle flavour more than in your face sweetness. Still - a great recipe and a great cake that is already half gone! I'd definitely try this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 18, 2009
I have used this recipe numerous times already and love it! This is a fast and easy recipe to feed hungry boys! Very moist, and gone in no time. I like to put most of the nut mixture in the middle so the top does not get too crispy ~ it is all in how you like it though! I have also used the sugar free pudding and it still turns out great. I always use a 9 x 13 pan instead of the bundt so do not bake as long as it says in recipe. Cut back about 10 15 min. Thanks for a great go to recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 16, 2009
I've been using the site for years, but this is my first recipe review. This cake was excellent!! So simple to make. I followed the ingredients as written. Since I used a Bundt pan, I baked at 350 for 20 minutes, then at 325 for 50 minutes. Turned out perfect! I brought it to work and had several coworkers ask for the recipe. One even said that it was the best cake she had ever tasted. Will make again.
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