Description
A rich and moist butterscotch coffee cake, perfect for brunch or dessert, featuring a luscious blend of yellow cake mix and instant butterscotch pudding with a cinnamon-brown sugar swirl.
Ingredients
Cake Ingredients
- 1 box yellow cake mix
- 1 (3.4 oz) box instant butterscotch pudding mix
- ¾ cup vegetable oil
- 4 eggs
- ¾ cup water
Swirl Topping
- ½ cup brown sugar
- 1 tsp cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 °F (175 °C). Grease a bundt pan or a 9×13 inch baking pan thoroughly to prevent the cake from sticking.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant butterscotch pudding mix, vegetable oil, eggs, and water. Stir the ingredients together until the batter is smooth and well blended with no lumps.
- Prepare Swirl Mixture: In a small bowl, mix together the brown sugar and cinnamon until evenly combined.
- Layer Batter and Swirl: Pour half of the cake batter into the prepared pan. Evenly sprinkle half of the cinnamon brown sugar mixture over the batter. Pour the remaining batter on top, then sprinkle the rest of the sugar mixture. Use a knife or skewer to gently swirl the sugar into the batter creating a marbled effect.
- Bake the Cake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool before serving.
Notes
- For an extra indulgent touch, top the cake with caramel or butterscotch glaze before serving.
- You can use either a bundt pan or a 9×13 inch pan depending on your preference.
- Ensure the cake is fully cooled before glazing to avoid melting the topping.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
