Jewish Coffee Cake in a Bundt Pan |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This moist cake is a request by family members at holiday gatherings. You'll love the moist texture. Ingredients:
1 box yellow cake mix (moist variety) |
2 (3 1/2 ounce) boxes vanilla instant pudding mix |
5 eggs |
3/4 cup vegetable oil |
1 cup water |
1/2 cup sugar |
1/2 cup chopped pecans or 1/2 cup walnuts |
3 tablespoons cinnamon |
Directions:
1. Mix first 5 ingredients for 10 minutes with an electric mixer.
2. Pour 1/2 of cake mixture into greased and floured Bundt style pan.
3. Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
4. Swirl into batter with knife.
5. Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
6. Bake for 1 hour at 325 degrees or until done.
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