This easy coffee cake comes compliments of Aunt JoAnn.
Yes, there is a real Aunt JoAnn!
She’s is one of the best people I know. Always optimistic and empathetic, you’d think she led a charmed life.
That just isn’t so; but, she deals with the good and bad with an unwavering thankfulness for what she has.
Couldn’t we all take a lesson?
Aunt JoAnn loves to cook. Or, maybe it’s really that she loves to feed people. Either way, you can understand how she inspired this blog.
I have a recipe book she gave me many years ago, and I still us it often. Her ladies’ church group published it, and in it are many of her specialties.
This coffee cake is one of my favorites.
If you keep a box of yellow cake mix and vanilla pudding in your pantry, you’ll always have this “Go-To.”
- 1/2 c. sugar
- 1 tsp. cinnamon
- 3/4 c. chopped pecans or walnuts
- 1 box yellow cake mix
- 1 4 oz. pkg. instant pudding mix – vanilla, banana, etc.
- 3/4 c. vegetable oil
- 3/4 c. water
- 1 tsp. butter or rum flavored extract
- 4 large eggs
Preheat oven to 350°. Spray a bundt cake pan with cooking spray.
Mix the cinnamon and sugar together in a small bowl. Mix in chopped nuts and set aside.
To a large mixing bowl, add all remaining ingredients except eggs. Beat to mix.
Add eggs, one at a time, until the cake batter is thoroughly mixed.
Spread half of batter in a bundt pan. Sprinkle with half of sugar and nuts mixture.
Spread the remaining cake batter over the sugar/nut mixture. Use a rubber spatula to get all of the batter into the pan.
Sprinkle remaining sugar and nuts over the batter.
Bake at 350° for about 45 minutes. Cool on a rack for about ½ hour.
Invert cake onto a large serving plate to serve.
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