Reviewed: Jun. 16, 2013

Fantastic, a big hit at the brunch I brought it to. Made it in the morning a couple of hours before and it was super easy. I did follow some of the suggestions: one vanilla and one cheesecake pudding mix, some instant coffee in the water, and I layered the cake batter and sugar mixture without nuts in three layers. I didn't have a bundt pan but didn't want to do 9 x 13, so I make it in a round springform cake pan, which worked out surprisingly well considering there was no frosting. Even the kids loved it and there was none left over! Definitely a keeper.

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Brett A.

Reviewed: May 13, 2013

Wonderful! But if using a bundt pan, START with a layer of the streusel topping, next a l layer of batter, next remainder of streusel, and finally, remainder of batter. If you follow the recipe as written when using bundt pan, you will not have a streusel layer on top after you invert your cake. I used a combo of French vanilla and white chocolate pudding, and added a drizzle glaze on top. Couldn't be easier or quicker to make. Caution...this cake is addictive!

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Reviewer:

bellabusta

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: May 11, 2013

After reading some of the other reviews, I opted to make a couple of the changes they suggested. Since some found the recipe too sweet, and we don't like things that are overly sweet, I substituted a thoroughly softened block of cream cheese for the butterscotch pudding. I also added about 2 Tablespoons of instant coffee, as suggested by some. The only box of vanilla pudding I had was a larger one, but I just used the whole thing anyway. I did not have a yellow cake mix, but I did have a white cake mix, and used that. I substituted a melted stick of butter for half of the oil, and added some vanilla. I used 2 Tablespoons of cinnamon in the brown sugar, rather than one. What can I say... we like cinnamon! The resulting cake got rave reviews from my whole family! We will be doing this again.

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LeopardMoth

Cooking Level: Intermediate

Reviewed: Apr. 22, 2013

This was really easy to make. I omitted the nuts and used french vanilla and cheesecake pudding. My husband thought it was great and wants me to make it often. Everyone liked it at church, and there were requests for the recipe. I would have given it 5 stars, but it was too sweet for my liking, though the taste of cinnamon was just right.

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coconutpatty

Reviewed: Apr. 20, 2013

This was absolutely wonderful! The best coffee cake recipe I've used. I took one of the other users suggestions and I added a couple teaspoons of instant coffee to the water before I put it in the dry ingredients. I also used 2 boxes of vanilla pudding instead of 1 butterscotch and 1 vanilla but other than that I followed it to the letter and it is very easy to make and comes out wonderful. I will definatly use this recipe again!

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denesecouch66

Reviewed: Apr. 19, 2013

Served this to a group of 18 workers and it got HUGE rave reviews all around! My husband couldn't believe that it wasn't made from scratch. It will definitely be made again soon! Thanks!

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Karalyn

Cooking Level: Intermediate

Reviewed: Apr. 9, 2013

Great coffee cake fix! Tastes like coffee cake but not quite the same consistency. It was my first time making the cake so I followed the recipe as is except that I didn't have enough walnuts so I used a 50/50 mix of walnuts and almonds. The batter is thick and heavy and is very hard to spread. A bunt pan might be easier to layer the cake. It was not overly sweet and it cooked through with no trouble - though when I tried cutting it seemed like it was not done, but it was. I would imagine that 2 vanilla pudding mixes would make it sweeter. It does taste better the second day (though it is pretty darn good warm from the over) and I can't wait to see what day three brings! Everyone who tries it wants more and the recipe!

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FunFood4Me

Reviewed: Mar. 29, 2013

Really amazing and super easy! Like others I used cheesecake pudding instead of butterscotch since I'm not a butterscotch fan. Also, by accident I used chopped pecans instead of walnuts.

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tbraun3

Reviewed: Mar. 25, 2013

I made this recipe. It was the best. It is a hit everywhere I take it. I add chocolate chips to the batter and substituted chocolate chip for walnuts in the topping... It is the best. You must try it!

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Tammy

Reviewed: Mar. 25, 2013

I have made coffee cake from scratch several times that is really yummy. But this is SO much easier which makes it that much tastier! I cooked at the first temp for 20 minutes, second temp for 25 minutes. Maybe my oven cooks faster. Yum!

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