It might be a “Plain Jane” kind of cake, but the taste and moistness cannot be beat. It is super-easy since it uses a cake mix as its base. Add a box of instant pudding, a few extra ingredients and you have one of the best coffeecakes ever. A bonus: it freezes perfectly. The coffeecake can also be dolled up a bit with a simple powdered sugar and milk drip icing, but I prefer it plain. As with many baked items, it is better the second day. Enjoy!
1 pkg yellow cake mix (not butter)
1/2 Cup oil
1 Cup water
1 pkg INSTANT vanilla pudding
1/2 tsp baking powder
1 tsp vanilla (I’ve forgotten this and it tastes just fine)
4 tsp sugar
2 tsp Cinnamon
1 Cup chopped nuts (optional)
Preheat oven to 350 degrees. Grease and flour sides of bundt or tube pan, or use Pam. Sprinkle 1/3 of topping in bottom of pan. Add half of the batter. Sprinkle on the remaining topping and then finish with adding the rest of the batter. Bake 50 – 60 minutes.