Breakfast and Brunch Recipes

Duncan Hines Coffee Cake

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  • 1 (18.25 ounce) box yellow cake mix*
  • 1 small box instant vanilla pudding
  • 1 cup sour cream
  • 4 whole eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk


  • 3 teaspoons cinnamon
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • Nuts or chocolate chips (optional)



  1. Blend cake mix and pudding.
  2. Add remaining ingredients. Beat all together for 10 minutes at medium speed with electric mixer.


  1. Mix ingredients together.
  2. Pour half of the batter into a greased angel food pan.
  3. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake.
  4. Bake at 350 degrees F for 50 minutes or until a wooden pick comes out clean.


* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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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