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. Cake: Blend cake mix and pudding.
  2. Add remaining ingredients. Beat all together for 10 minutes at medium speed with electric mixer.
  3. Topping: Mix ingredients together.
  4. Pour half of the batter into a greased angel food pan.
  5. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle with the remaining topping on cake.
  6. 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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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