Cake Mix Coffee Cake

5 from 20 votes

An easy make-ahead breakfast treat that starts with a box of yellow cake mix and vanilla pudding!

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword cake mix coffee cake, cinnamon coffee cake with cake mix, coffee cake bundt cake, coffee cake mix, coffee cake using yellow cake mix

Prep Time 20

Cook Time 50

Cooling Time 2

Total Time 3 10

Servings slices

Calories 407kcal

1 cup finely chopped pecans
1 cup all-purpose flour
1 cup light brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
½ cup (1 stick) butter, cut into small cubes and chilled (I use salted butter, but unsalted butter is fine too)

In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, nutmeg and salt. Add chilled butter and mix together with your fingers until it forms a crumble. It should have the texture of wet sand, and you shouldn’t see any dry pockets of flour. Set aside while you prepare the cake batter.

Combine cake mix, dry pudding mix, oil, water and eggs in a large bowl. Use an electric mixer to beat on low speed for 30 seconds. Increase the speed to medium-high and beat for 2 more minutes, scraping the sides of the bowl if necessary. Sprinkle half of the streusel mixture in the prepared pan (this will be the top of your cake when it’s later inverted after baking). Top with half of the batter. Add remaining streusel, and then remaining batter.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in pan on a wire rack for 10-15 minutes; invert the cake onto a wire rack and let cool completely before glazing (about 2 hours).

Once the cake is cool, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top of the cake.

Wrapped tightly, the Bundt cake will last at room temperature for at least 2-3 days. It does not need to be refrigerated.