Description
This Cake Mix Coffee Cake is a moist and flavorful dessert combining a yellow cake mix base with instant vanilla pudding for extra tenderness. It features a cinnamon-pecan swirl and a zesty orange drizzle, making it a perfect treat for breakfast, brunch, or any sweet occasion.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix (13.25 ounces, such as Betty Crocker Super Moist)
- 3.4 ounce package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 orange (zested and juiced, divided; 1 teaspoon zest for batter)
Cinnamon-Pecan Swirl
- â…” cup chopped pecans
- â…“ cup light brown sugar
- 2 teaspoons ground cinnamon
Orange Drizzle
- ½ cup powdered sugar
- About 1½ tablespoons orange juice (from the orange)
Instructions
- Preheat the Oven: Preheat your oven to 350 °F (175 °C). Grease a 13 x 9 inch baking pan with nonstick cooking spray to prevent sticking, then set it aside.
- Prepare the Batter: In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the sour cream, eggs, vegetable oil, vanilla extract, and 1 teaspoon of the orange zest. Beat the mixture on medium speed with an electric mixer for 2 minutes until smooth and well combined.
- Transfer Batter to Pan: Pour the prepared batter evenly into the greased baking pan and set aside.
- Make the Cinnamon-Pecan Swirl: In a small bowl, mix together the chopped pecans, light brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the top of the batter in the pan. Using a butter knife, create swirls by cutting through the batter from side to side, then from top to bottom, to distribute the pecan mixture in a marbled pattern.
- Bake the Cake: Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and place the pan on a wire rack to cool for 30 minutes.
- Prepare and Apply the Orange Drizzle: While the cake cools, mix the powdered sugar with enough orange juice (approximately 1½ tablespoons) in a small bowl to achieve a thick, drizzling consistency—not too runny. Drizzle the orange glaze evenly over the slightly cooled coffee cake before serving.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- For a nut-free version, omit pecans or replace with toasted coconut flakes.
- The orange zest and juice brighten the flavor, but you can swap for lemon zest and juice if you prefer.
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
