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Pecan Coffee Cake

My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    15 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup sour cream
  • 4 large eggs, room temperature
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped pecans
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice

Directions

  • In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts
1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein.
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