Butterscotch Coffee Cake

Recipe

Dessert
Butterscotch Coffee Cake

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Recipe Data

16
Servings

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Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
1(18.25 oz) Duncan Hines yellow cake mix
1(3.4 oz) pkg Hy-Vee instant butterscotch pudding mix
c.Hy-Vee vegetable oil
4Hy-Vee eggs
1(8 oz) container Hy-Vee sour cream
½ c.Hy-Vee chopped walnuts
c.Hy-Vee flour
½ c.packed Hy-Vee brown sugar
1 tsp.Hy-Vee cinnamon

Directions

  1. Preheat oven to 350 degrees. Beat cake mix, pudding mix, oil, eggs and sour cream in large bowl until no lumps remain.
  2. In a separate bowl, combine walnuts, flour, brown sugar and cinnamon. Sprinkle 1/3 walnut mixture in the bottom of a greased Bundt pan.
  3. Pour 1/2 batter over walnuts. Top with 1/3 walnut mix. Repeat layers.
  4. 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%