An easy coffee cake recipe with yellow cake and vanilla pudding, nuts, and sugar cinnamon

Aunt JoAnn’s Coffee Cake: An Easy Recipe Go To

Yes, there is a real Aunt JoAnn! She is one of the best people that I know. Always optimistic and empathetic, you’d think she’s led a charmed life. That just isn’t so; but, she deals with the good and bad with an unwavering thankfulness for what she has. Couldn’t we all take a lesson?

Aunt JoAnn loves to cook. Or, maybe it’s really that she loves to feed people. Either way, you can understand how she inspired this blog.

I have a recipe book she gave me many years ago, and I still go to it for recipes. Her ladies’ church group published it, and in it are many of her specialties. This is one of my favorites. I sometimes change it up a bit, and it always turns out.

If you keep a box of yellow cake mix and vanilla pudding in your pantry, you’ll always have this “Go To.”


Spray cooking oil

½ cup sugar

1 T. Ground cinnamon

½ c. chopped nuts

1 box yellow cake mix

1 box vanilla instant pudding (I’ve used the 4 and 6 cup sizes with good results)

3/4 c. canola oil

3/4 c. water

1 tsp. Butter flavoring (I got mine at The Spice House, it’s the best!)

1 tsp. Rum flavoring

4 eggs


Preheat oven to 350°F. Spray  a Bundt pan with cooking oil.

Put all remaining ingredients, except eggs, into mixer bowl. Beat at medium speed for 6 minutes, adding the 4 eggs one at a time.

Pour half of the batter into the prepared pan. Sprinkle half of the sugar mixture over the batter. Repeat with the remaining batter and sugar mixture.

Bake for about 45 minutes. Let cool 15 minutes, then turn over onto serving plate.


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