This article is written by a student writer from the Her Campus at LMU chapter.
This coffee cake recipe comes from my grandmother. She passed it down to my mom, and now I’m lucky enough to have it in my own recipe box. It is super simple, and perfect for your Sunday mornings.
Ingredients
1 package yellow cake mix
1 package instant butterscotch pudding
¾ cup vegetable oil
¾ cup water
4 beaten eggs
1tsp vanilla extract
Topping:
½ cup sugar
1 tsp cinnamon
½ pecans
1 tsp cocoa
Mix all ingredients with an electric mixer. Pour cake batter into a greased pan. I like to use a casserole pan- 9×13. Mix the topping ingredients together and sprinkle on top of the cake batter before baking. Bake at 350 degrees for about 35-40 minutes. Once cake has cooled, dust with powdered sugar before serving.
Happy baking! :)
Photo found here.