An easy coffee cake recipe with yellow cake and vanilla pudding, nuts, and sugar cinnamon

Aunt JoAnn’s Coffee Cake: An Easy Recipe Go-To

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.”

Aunt JoAnn’s Coffee Cake
Prep Time
30 mins
Cook Time
43 mins
Cooling time
30 mins
Total Time
1 hr 43 mins
 
Course: Dessert
Cuisine: American
Keyword: coffee cake, pudding cake
Servings: 8
Calories: 570 kcal
Author: A. JoAnn
Ingredients
Topping
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 3/4 c. chopped pecans or walnuts
Cake
  • 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
Instructions
  1. Preheat oven to 350°. Spray a bundt cake pan with cooking spray.

  2. Mix the cinnamon and sugar together in a small bowl. Mix in chopped nuts and set aside.

  3. To a large mixing bowl, add all remaining ingredients except eggs. Beat to mix.

  4. Add eggs, one at a time, until the cake batter is thoroughly mixed.

  5. Spread half of batter in a bundt pan. Sprinkle with half of sugar and nuts mixture.

  6. Spread the remaining cake batter over the sugar/nut mixture. Use a rubber spatula to get all of the batter into the pan.

  7. Sprinkle remaining sugar and nuts over the batter.

  8. Bake at 350° for about 45 minutes. Cool on a rack for about ½ hour.

  9. Invert cake onto a large serving plate to serve.

Delicious!

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