Recipe
Dessert
Butterscotch 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) Duncan Hines yellow cake mix | ||
| 1 (3.4 oz) pkg Hy-Vee instant butterscotch pudding mix | ||
| ⅓ c. Hy-Vee vegetable oil | ||
| 4 Hy-Vee eggs | ||
| 1 (8 oz) container Hy-Vee sour cream | ||
| ½ c. Hy-Vee chopped walnuts | ||
| ⅓ c. Hy-Vee flour | ||
| ½ c. packed Hy-Vee brown sugar | ||
| 1 tsp. Hy-Vee cinnamon |
Directions
- Preheat oven to 350 degrees. Beat cake mix, pudding mix, oil, eggs and sour cream in large bowl until no lumps remain.
- In a separate bowl, combine walnuts, flour, brown sugar and cinnamon. Sprinkle 1/3 walnut mixture in the bottom of a greased Bundt pan.
- Pour 1/2 batter over walnuts. Top with 1/3 walnut mix. Repeat layers.
- Bake for 50 minutes or until toothpick inserted in center comes out clean.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrates: 41g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 8%