Cake Mix Coffee Cake
This delicious shortcut dessert is layered with a sweet and nutty pecan streusel, made even richer with a vanilla glaze that melts into every bite.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Pastry Cutter or Fork
- 9x13-inch Baking Dish
- Whisk or Spoon
Ingredients
For the Streusel Topping
- 1 cup finely chopped pecans
- 1 cup all-purpose flour
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) cold butter, cut into small cubes
Instructions
Preparing the Streusel and Cake Batter
- In a medium bowl, combine the chopped pecans, all-purpose flour, brown sugar, cinnamon, nutmeg, and salt.Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.Once the streusel is crumbly and well-blended, place it in the fridge while you prepare the cake batter. Keeping it cold helps it stay crunchy as it bakes.
- In a large mixing bowl, combine the yellow cake mix and vanilla pudding mix.Add the vegetable oil, water, and eggs.Beat on low speed for 30 seconds to combine, then increase to medium speed and beat for 2 minutes until the batter is smooth and slightly fluffy.
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.Pour half of the cake batter into the prepared pan and smooth it out evenly.Sprinkle half of the streusel topping over the batter.Carefully spoon the remaining batter over the streusel layer, spreading it gently.Top with the remaining streusel, making sure it’s evenly distributed across the surface.