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Cinnamon Coffee Cake II
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Versatile recipe perfect for any meal, including dessert. Can also be baked in a Bundt pan.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 4 eggs
  • 1 cup water
  • 1 cup vegetable oil
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped walnuts
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease either a 9x13 inch baking pan or a 10 inch Bundt cake pan.
  • Combine cake mix, vanilla pudding mix, and butterscotch pudding mix in a medium bowl. Add eggs, oil, and water; mix well. In a separate bowl, blend brown sugar, cinnamon, and nuts. Pour half of the batter into the pan and spread evenly. Sprinkle with half of the nut mixture. Top with remaining batter and sprinkle with the rest of the nut mixture.
  • Bake at the initial temperature for 20 minutes, then reduce the heat and bake for another 35 to 40 minutes until golden brown.

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