Reviewed: Feb. 27, 2012

So simple and so yummy. My whole family loved it. I omitted the walnuts as I am not a fan of them. Although next time I make it, I will add them as I know my family would enjoy it with them. Will definitely make this again real soon.

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Reviewer:

g8torgirls

Cooking Level: Intermediate

Living In: The Woodlands, Texas, USA

Reviewed: Feb. 25, 2012

Awesome, awesome, awesome! No modifications needed on this coffee cake!! :-)

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Reviewer:

smochoa

Cooking Level: Expert

Living In: Storm Lake, Iowa, USA

Reviewed: Feb. 24, 2012

Okay, let me say this recipe is so delicious. I made it (omitting the nuts) as cupcakes with cream cheese icing for a recent bake sale and they were a crazy big hit! People are still talking about them. I however have a hard time eating something with such a high calorie count (I calculated them to be 350 calories per cupcake with icing). So, I made some changes, now they are only 130 calories each. First I used a sugar free yellow cake mix that uses Splenda. Second I only used 1/4 c oil and supplemented with 3/4 c unsweetened applesauce. I also used sugar free vanilla and buterscotch pudding. For the eggs I used 2 whole eggs and 4 egg whites. Also I used 1/3 c of Splenda brown sugar. I am still omitting the nuts and no icing on these. Wow, they were so great! Now I can happily eat 2 for breakfast!

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Reviewer:

amybowen

Reviewed: Feb. 1, 2012

I got brave and used a yellow cake mix that already had pudding in it (Pillsbury), then still used 2 packages of vanilla instant pudding mix. My friend (who likes her cake super moist) loved it. Definitely baked for an additional 45 minutes at the end. Amazing recipe, thank you!

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Reviewer:

Tljohnston

Cooking Level: Beginning

Reviewed: Jan. 27, 2012

This is one amazing recipe! A hit with all who have had it in our bed and breakfast! If I'm out of butterscotch pudding I just put in two vanilla and that is good, too.

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Reviewer:

charie

Reviewed: Jan. 19, 2012

Delicious with or without the nuts. Great recipe!!

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jane75doe

Reviewed: Jan. 15, 2012

GREAT CAKE!!!!!!!!!!!

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navi9d

Reviewed: Jan. 12, 2012

This was absolutely fantastic! I omitted the nuts and layered it in thirds in a bundt pan as previously suggested. It turned out perfectly! It got rave reviews from friends and family and have passed along the recipe twice in 2 days! I am going to try to use sugar free pudding, applesauce and egg beaters next time to lower the calorie/fat count. Hoping it will be just as good!

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Reviewer:

JulieGee

Cooking Level: Expert

Living In: Grand Blanc, Michigan, USA

Reviewed: Jan. 8, 2012

This is a wonderful recipe. The only problem I had was finding butterscotch instant pudding mix. I went to 4 markets and finally used 2 packages of Vanilla instead and added some Heath crunchies for a butterscotch flavor. At my daughter's suggestion, I also added some chocolate chips to the topping and middle brown sugar mixture. I brought it to a brunch and they all loved this cake. I will use this recipe on a regular basis.

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Reviewer:

RG1225

Reviewed: Jan. 1, 2012

I am not easily impressed and I have to say this was pretty amazing. Make it ahead of time as it tastes even better on day two and three (if it lasts that long). Very moist but not oily like others have said. I used a bundt pan which took an extra ten minutes or so. My husband has actually asked me to make one for him to take into the office.

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3 users found this review helpful