Monday, September 27, 2010

Cinnamon Coffee Cake

1--18.25 pkg. yellow cake mix
1 --3.4 oz. pkg. instant vanilla pudding
1 --3.4 oz. pkg. instant butterscotch pudding
4 eggs
1 c. water
1 c. veg. oil
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans

Preheat oven to 350. Grease a 13 X 9 pan, or a 10 inch Bundt pan.
Stir together in mixing bowl, cake mix and pudding mixes. Add eggs, oil, and water. Mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour half the batter into pan, spread evenly. Sprinkle with half the nut mixture. Repeat.
Bake for 20 min. at 350. Turn oven to 325 and bake an additional 35-40 minutes.


1.Melt 2 tablespoons of butter
2.Sift 1 cup of powdered sugar into bowl.
3.Add the melted butter to the powdered sugar.
4.Add 1 tablespoons of milk.
5.If desired, add 1/2 teaspoon vanilla.
6.Beat until smooth and creamy, adding a little more milk if necessary.
7.Drizzle over cooled cake.

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