Grandma's Coffee Bundt Cake

Easy Butter Bundt Cake with Cinnamon Streusel

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A moist coffee bundt cake just like Grandma used to make with cinnamon streusel. An easy recipe made with yellow cake mix and pudding mix.

Prep: 10

Cook: 55

Total: 1 15

Servings: servings

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Ingredients

For the Cake:

1 box yellow cake mix (my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results)
1 package vanilla instant pudding (4-serving, 3.9 ounce size box)
¾ cup milk
¾ cup water (my Grandma also suggests sherry or apricot juice)
4 large eggs at room temperature
1 teaspoon butter extract
1 teaspoon pure vanilla extract

For the Cinnamon Streusel:

¼ cup granulated sugar
2 teaspoons ground cinnamon
½ cup finely chopped toasted pecans

For the Glaze:

1 cup powdered sugar sifted
2 tablespoons milk
½ teaspoon butter extract
½ teaspoon pure vanilla extract

Instructions

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease and flour a large (10 or 12-cup) bundt pan and set aside.
In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
In a small bowl, stir together the streusel ingredients: granulated sugar, cinnamon, and pecans.
Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top.
Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cool for 8 minutes, then turn the cake out of the pan and let cool completely.
To make the glaze, beat together the powdered sugar, milk, butter extract, and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.

Notes

TO STORE: Store leftover butter bundt coffee cake well-wrapped at room temperature for up to 1 week.
TO FREEZE: Freeze bundt cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1(of 10)Calories: 367kcalCarbohydrates: 71gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 473mgPotassium: 107mgFiber: 1gSugar: 48gVitamin A: 140IUVitamin C: 1mgCalcium: 154mgIron: 2mg