Cake Mix Coffee Cake

an easy boxed mix coffee cake with slices cut and angled on a plate.

4.60 from 5 votes

This coffee cake is an easy breakfast solution or dessert perfect for any occasion. Made with just a few ingredients this cake tastes great, especially when served warm with ice cream, yum!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 248kcal

Author: Nicole Durham

Cost: Recipe $3.46 / Serving $0.22

Equipment

Ingredients

2-3 tablespoons all-purpose flour, for dusting the pan ($0.01)
1 box (15.25 ounces) yellow cake mix ($1.00)
1 package (3.4 ounces) instant vanilla pudding mix ($0.98)
¾ cup vegetable oil ($0.52)
¾ cup water ($0.00)
4 large eggs ($0.60)

Cinnamon Sugar Swirl

¼ cup brown sugar ($0.11)
1 tablespoon ground cinnamon ($0.24)

US Customary - Metric

Instructions

Prep pan. Preheat the oven to 350°F. Spray a bundt pan with nonstick cooking spray, then dust evenly with the flour. Set aside.
Mix swirl. In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
Mix batter. In a large mixing bowl, beat together the cake mix, dry pudding mix, vegetable oil, and water until combined. Add the eggs one at a time, mixing well after each addition.
Layer and swirl. Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, then gently swirl with a knife or skewer. Top with the remaining batter.
Bake. Bake for about 40 minutes, or until a toothpick inserted comes out clean.
Cool and serve. Let cool in the pan for 10 minutes, then invert onto a serving plate to cool completely before slicing.

Notes

Pan prep. Thorough greasing and flouring helps prevent sticking, especially in detailed bundt pans.
Pudding mix. Use dry instant pudding only. Do not prepare it before adding.
Storage. Store covered at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition