Posts Tagged ‘butterscotch coffee cake’

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Let Them Eat Cake

October 16, 2012

 

 

Cathy talked about making the cake with orange and cranberry.  She loves that combination.  I’m not sure if she’ll make it for Thanksgiving, but I’m sure if she did it would be a hit.

I made the cake with the pumpkin.  I loved that I could just through the ingredients together so quickly.  I made this before work the other morning and just loaded it into the car.  The smell during my commute was heavenly.

My only complaint is that I don’t have a picture of the new cakes.

What variation can you think of?  What about the chocolate cake mix?

Butterscotch Coffee Cake

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1 box (3.4 Oz. Box) Instant Vanilla Pudding or Butterscotch Pudding
  • 2 whole Eggs
  • Topping:
  • ⅓ C Sugar
  • ¾ C Chopped Pecans
  • ¾ C Butterscotch Morsels

Preheat the oven to 350 degrees.

Mix the pudding as directed and let set. Add the cake mix and eggs to the pudding. Mix until blended and pour into a greased 9 x 13 pan. Mix the ingredients together for the topping, sprinkle on top of the cake. Bake for 30-35 minutes.

Pumpkin Coffee Cake

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1  15 oz Pumpkin Puree
  • 2 whole Eggs
  • 2 t Pumpkin Pie Spice
  • Topping:
  • ⅓ C Brown Sugar
  • ¾ C Chopped Pecans
  • 1 t Pumpkin Pie Spice

Preheat the oven to 350 degrees.

Mix the pudding as directed and let set. Add the cake mix, eggs and pumpkin puree. Mix until blended and pour into a greased 9 x 13 pan. Mix the ingredients together for the topping, sprinkle on top of the cake. Bake for 30-35 minutes.

Cranberry Orange Cake

  • 1 box (18.25 Oz. Box) Yellow Cake Mix
  • 1 box (3.4 Oz. Box) Instant Vanilla Pudding
  • 2 whole Eggs
  • zest from 1/2 an Orange
  • Topping:
  • ⅓ C Sugar
  • ¾ C Chopped Cranberries
  • 1/2 C White Chocolate Morsels
  • 1/2 C Chopped Pecans
  • Orange Zest, to taste

Preheat the oven to 350 degrees.

Mix the pudding as directed and let set. Add the cake mix and eggs to the pudding.  Add the orange zest and mix until blended and pour into a greased 9×13 pan. Mix the ingredients together for the topping, sprinkle on top of the cake.  Bake for 30-35 minutes.

 

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