Monday, September 27, 2010

Cinnamon Coffee Cake

1 (18.25 oz.) package yellow cake mix
1 (3.4 oz.) package instant vanilla pudding mix
1 (3.4 oz.) package instant butterscotch pudding mix
4 eggs
1 c. water
1 c. packed brown sugar
1 T. ground cinnamon
1 c. chopped pecans (or walnuts)

Preheat oven to 350. Grease a 13 X 9 inch baking pan, or a 10 inch Bundt cake pan.

In a medium bowl, stir together the cake mix and the 2 pudding mixes. Add the eggs, oil, and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the remaining batter, and sprinkle with the remaining nut mixture.

Bake for 20 min. in the preheated oven, then turn the oven to 325 and bake an additional 35-40 minutes.

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