Cinnamon Coffee Cake II

Cinnamon Coffee Cake II

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"Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan."
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servings 282 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
  2. 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. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 828 Ratings

Most helpful positive review

Given how easy it is to throw together this recipe--and how well it always turns out!--I feel that this coffee cake definitely deserves five stars. The cake batter takes only five or ten minu...

Most helpful critical review

I will NOT make this again. With 2 boxes of pudding mix, plus the brown sugar-nut mixture it was WAY too sweet. This was a very dense, heavy cake that didn't get very "cake-y".

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Most positive
Least positive

Given how easy it is to throw together this recipe--and how well it always turns out!--I feel that this coffee cake definitely deserves five stars. The cake batter takes only five or ten minu...

HELPFUL TIPS AND WHY THIS IS 5 STARS: Everyone is right! This literally takes 5 minutes to throw together and then you've got an entire family excited you made something so pretty (submitted pi...

I made this recipe LOW-FAT and it was INCREDIBLE! Seriously, it is the best coffee cake and SO moist! Instead of oil I use half a cup of apple sauce, and half a cup of apple butter. I sware y...

Since this cake adds 2 pkgs of pudding, use a cake mix that does not already have pudding in the mix. Duncan Hines is the only one I know of that doesn't have pudding added.

Everyone loves this cake. I substituted a box of instant cheesecake pudding for the butterscotch pudding and 3/4 C of apple butter for the oil. I also skip the nuts, as some of us can't have t...

This is truly a great cake. I followed the recipe pretty much but make a few of the changes some suggested. For example, I used two vanilla pudding packs and 3/4 cup apple sauce-1/4 oil. This ...

Loved it, loved it, loved it. I used cheesecake and french vanilla pudding (I'm not a huge fan of butterscotch) and made three layers that ended up swirling into a fancy "S" shape in my bundt p...

First off, I want to say this cake is amazing! SO good with a cup of hot coffee or tea, on a cold day. Secondly, shame on the reviewers who gave it less than 5 stars when they altered the recipe...

My husband loves this cake, as do we all! It's definitely best on the 3rd day, as the flavors are perfectly blended by then and the cinnamon doesn't stand out too strong. Now I try to make it ...

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