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The World's Best Coffee Cake

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Total Time: 45 minutes
Servings: 24

Ingredients

  • 1 Box  Duncan Hines yellow cake mix (I use the deluxe moist one)
  • 1 small  box Instant vanilla pudding
  • 4 eggs
  • 3/4 cup  vegetable oil
  • 3/4 cup  water
  • 2 tsp  vanilla
  • 1/2 cup  sugar
  • 1/2 cup  light brown sugar
  • 2 Tbsp  cinnamon
  • 1/2 cup  chopped pecans

For the Icing:

  • 1 1/2 cup  powdered sugar
  • 1 tsp  vanilla
  • 1/4 cup  milk

Instructions

  • Preheat oven to 350 degrees.
  • In a standing mixer mix the first 6 ingredients for about 5 -8 minutes. You want them to be extremely well blended!
  • While the batter is mixing, prepare the cake pans and the nut/sugar mixture.
  • In a separate bowl, combine the 2 sugars, cinnamon and pecans. Set aside.
  • Grease and flour 2 round or square cake pans. 

To assemble the coffee cake:

  • Put 1/3 sugar mixture into bottom of each pan. Divide 1/2 cake batter between each pan.  Then sprinkle 1/3 sugar mixture over cake batter in each pan. Add the rest of the cake batter to each pan.  Top each pan with remaining sugar mixture.  Take a knife and swirl through cake and sugar mixtures to make it look like marble. 
  • Bake for about 30-35 minutes. Test by inserting a toothpick into the center. They are done when the toothpick comes out clean, or with a few crumbs.
  • Cool the cakes thoroughly on a wire rack before icing them.

For the icing:

  • In a small bowl whisk together the sugar, vanilla and milk.
  • Drizzle icing over cooled cakes.

Notes

I promise you that once you make this coffee cake, you won’t make ANY other recipe EVER again! This recipe makes TWO coffee cakes…..DO NOT adjust the recipe if you only want to make one. Don't worry about the exact proportions when adding the sugar mixture and batter to each cake pan. As long as half the batter winds up in each pan, and half the sugar mixture winds up in each pan the recipe will turn out perfectly!