Recipe
Dessert
Bundt Coffee Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) box Hy-Vee yellow cake mix | ||
| 1 (3.4 oz) pkg Hy-Vee instant vanilla pudding mix | ||
| ¾ c. Hy-Vee canola oil | ||
| ¾ c. water | ||
| 4 Hy-Vee large eggs | ||
| ½ c. Hy-Vee pecan pieces, divided | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 2 tsp. Hy-Vee ground cinnamon |
Directions
- Combine cake mix, instant vanilla pudding, oil, water and eggs. Using an electric mixer, beat on medium speed for 4 minutes.
- Sprinkle 1/4 cup pecans on bottom of a greased and floured Bundt pan.
- Mix remaining 1/4 cup pecans, sugar and cinnamon for streusel. Pour half of batter into pan, sprinkle with streusel and top with remaining batter.
- Bake at 350 degrees for 1 hour 10 minutes. Cool 1 hour before removing from pan.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 340mg
- Total Carbohydrates: 35g
- Protein: 23g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 4%