Breakfast and Brunch Recipes

Cinnamon Nut Coffee Cake

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  • 1 (18 1/2 ounce) box yellow cake mix*
  • 1 small box instant vanilla pudding mix
  • 1/2 cup vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon butter flavoring
  • 1 teaspoon vanilla extract
  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans


  1. Heat oven to 350 degrees F.
  2. Into large mixing bowl put cake mix, pudding mix, oil, eggs, flavorings and water. Mix well with electric hand mixer.
  3. Mix separately in a small bowl sugar, cinnamon and pecans. Sprinkle a little pecan mixture in bottom of Bundt cake pan.
  4. Add a layer of cake mixture and then another layer of pecan mixture.
  5. Continue layering until both mixtures are all used.
  6. Bake for 50 to 60 minutes.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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