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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ggluke

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Reviewed: Jul. 16, 2009

This was AMAZING!!! I took it to a ladies' get-together and it was gone! It was very moist and yummy....especially when it was still warm from the oven. I did use a box of vanilla pudding instead of butterscotch. I was sparing with the sugar/nut mixture in the middle, so that I would have plenty to put on the top. (I hate when any batter can still be seen.) THis was one of the yummiest coffee cakes that I have ever tasted, let alone made! All the ladies requested the recipe.

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slcoffey

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Reviewed: Jul. 13, 2009

I make this whenever my husband and his friends all get together. They devour it! I follow the recipe and it is fabulous

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jubair062

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jul. 8, 2009

This is the best! My fiancé loves this dish. He's not a fan of a huge breakfast but whenever I make this, it's gone by noon (of course, I eat my fair share too)! To make everything a little healthier, I substitute 1/2 of the vegetable oil for applesauce and I can't tell the difference. Also, instead of butterscotch instant pudding, I use French vanilla. This is so good!!!

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Janna

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Reviewed: Jul. 8, 2009

I have made this two times in the last three weeks and it has been a hit. It turns out very moist. I use a cake mix with pudding. The first time I used vanilla and cheesecake pudding. The second time I used vanilla and butterscotch. The only difference was the color. They both tasted great. I baked it for 20 minutes at 350 and 25 minutes at 325.

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Tim

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Reviewed: Jul. 2, 2009

I usually don't like box cakes but this variation was great. The only difference was I substituted pecans instead of walnuts and used vanilla pudding (which was what I had on hand)

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Bob Johnson

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Reviewed: Jun. 24, 2009

It was just okay... didn't have that much flavor... and I followed the recipe word for word!

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lorig23

Cooking Level: Intermediate

Home Town: Winchester, Tennessee, USA

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Reviewed: Jun. 22, 2009

this was just ok, im going to try a few other recipes. I can say it was very moist.

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 20, 2009

This recipe is exceptional with a few minor changes. No butterscotch pudding and instead two packages of instant vanilla. Add more well chopped walnuts. Also, three eggs worked better for me. Thank you, this coffee cake went so fast the first time I didn't even get a piece!!!

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zox67

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

As Is...Amazing! You don't taste butterscotch everyone. It is added to create the caramel-ey taste of coffee cake and add richness. Very good recipe. Wanted to test it before bringing to a baby shower for a best friend and have to say it will be a 'for sure recipe asking' winner!

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Natasha

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

this tastes great! its like a taste of cinnamon heaven!

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debbie

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Reviewed: Jun. 14, 2009

This is the best cake I have EVER HADDDDDDDDDDDD

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OBOEWANKENOBI

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Reviewed: Jun. 10, 2009

OH.MY.WORD. This is delicious!!! Do not pay attention to any negative reviews. I served this to about 12 people that were staying at my house and they all raved about it. If you're trying to make it more healthy, you may want to sub out applesauce, but I wouldn't recommend that because as written this is perfect. I couldn't find butterscotch pudding so I switched it out for cheesecake, and I didn't add nuts, but other than that I followed this exactly and it is definitely a keeper. The batter is thick, so just be patient with it when layering with the brown sugar mix. I promise you will not regret this one! So easy and tasty.

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Emily Smith

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Reviewed: Jun. 9, 2009

One of the best coffee cakes that I have tasted. Great receipe.

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Debbie

Cooking Level: Expert

Living In: Guilford, Connecticut, USA

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Reviewed: May 29, 2009

This was delicious. Nice and moist. Would be good with blueberries in it and the crumb topping just on top. As always this was a hit. Thank you.

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Mary

Cooking Level: Expert

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Reviewed: May 20, 2009

I used cheesecake pudding and vanilla.. this cake was to die for!!! Wonderful after it sets.. the topping is awesome!! thanks for the recipie!!!

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lindaschall

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Reviewed: May 17, 2009

I never thought you could have the coffee cake flavor without the coffee, but as I eat this cake, I'm at least reminded of a coffee cake and I guess that's the idea. I took another reviewer's suggestions and instead of oil used a half cup of unsweetened apple sauce and a half cup of apple butter. The cake came out SO moist, that I'm sure it could've stayed in the oven a few minutes longer than 30 minutes. Also, before I sprinkled the crumble layers I scattered a handful of milk chocolate chips and I think that it added a nice little surprise to each slice of cake. Also, I only had a 1oz pack of butterscotch pudding so I used 3 1.5oz packs of vanilla pudding and the 1oz of butterscotch. I think it's delicious and I'm sure my coworkers will think so too! Next time I might throw in a few tsps or tbsps of coffee grounds and let them steep in some hot water and use that instead of the cup of water, just to give it that extra coffee kick!

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Karen

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Reviewed: May 10, 2009

I too used all vanilla pudding instead of butterscotch. This is by far the best coffee cake I have found. I use Betty crocker cake mixes ALWAYS and never had a problem. I decorate cakes all the time and Betty Crocker cakes are by far the best. Wonderful recipe. Thanks!

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RN-MOM X 4

Cooking Level: Expert

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Reviewed: May 5, 2009

quick and easy - it was good, but I was expecting something greater I suppose because of all the high reviews. My Dad however, LOVED this recipe and has asked for it several times since I made it for Easter.

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Meg

Cooking Level: Intermediate

Living In: Dubuque, Iowa, USA

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Reviewed: Apr. 29, 2009

Outstanding! It was a hit for Easter brunch. I used 2 vanilla instant pudding boxes even tho the cake was "pudding in the mix" There was nothing left to take home!

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