Have you ever had a calendar reminder that looked something like this:
Teacher Breakfast tomorrow. Bring something.
Maybe yours wasn’t a teacher breakfast. Work, church, school…you name it, I am notorious for remembering I’m supposed to bring something the night before it happens. In fact, it’s happened to me so much recently, I just keep the ingredients for this Last Minute Coffee Cake in my pantry. It’s a shortcut cake that starts with yellow cake mix, but it has never failed to earn me compliments. Supplemented with pudding (for moistness) and a butter crumb swirl, no one will ever guess you made this at 2am in a panic!
p.s. You might be thinking BUTTERSCOTCH pudding? Seriously, don’t skip or sub it. It gives a rich, buttery hint of caramel that is the bees knees in this cake.
Ingredients
1 (18.25 ounce) package Duncan Hines yellow cake mix*
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup canola oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped pecans
*Needs to be Duncan Hines because it's the only kind without pudding already added to the mix.
Instructions
Preheat oven to 350 degrees. Grease a bundt pan (a 9x13 works too).
In a medium bowl, whisk the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix with an electric mixer until well blended.
In a separate bowl, stir together the brown sugar, cinnamon and nuts.
Pour 1/3 of batter into the pan, spread evenly. Sprinkle with 1/3 of brown sugar mixture. Repeat with remaining batter and brown sugar mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees and bake for an additional 35 to 40 minutes.
Let cool in pan for about 30 minutes, then invert onto cake plate. Sprinkle with additional confectioners' sugar if desired.
https://sugarmamacooks.com/best-last-minute-coffee-cake/
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