The Pioneer Woman Tasty Kitchen
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Cinnamon Butterscotch Cake

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

12
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Description

This recipe came from a bed and breakfast that my husband and I love to visit. It is great for breakfast (it’s like a coffee cake but better!) or dessert. Be prepared to share the recipe…everyone LOVES this cake!

Ingredients

  • FOR THE CAKE:
  • 4 whole Eggs
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1 package Instant Butterscotch Pudding (3.4 Oz)
  • 1 package Instant Vanilla Pudding (3.4oz.)
  • ¾ cups Oil
  • 1 cup Water
  • _____
  • FOR THE TOPPING:
  • 1 cup Brown Sugar
  • 1 Tablespoon Cinnamon
  • ½ cups Chopped Nuts (pecans, Walnuts, Your Choice)

Preparation

Preheat oven to 325 degrees (F). Mix together the topping ingredients and set aside.

In a large bowl, beat the eggs. Add the rest of the ingredients (except the topping.) Pour 1/2 of the batter into a greased 9 x 13 pan or a bundt pan. Sprinkle on 1/2 of the topping mix. Add the remaining batter and top with the rest of the topping mix. Bake for 50 minutes or until a knife inserted in the center comes out clean.

One Comment

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tlsintexas on 10.2.2010

Can’t wait to try this….thanks for sharing!!

3 Reviews

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4littleFergusons on 6.28.2011

Moist, flavorful and oh-so good! There was not ONE piece left after Sunday school was over. I made it in my fluted bunt stone pan, it was lovely. THANK YOU for this fantastic recipe!

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carnivoregirl on 12.4.2010

Divine! Everyone loved it!

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Allison at Novice Life on 11.3.2010

Pretty good — hubby loved it. I thought it was a tad messy layering the batter, then topping, then batter again. My batter didn’t want to spread nicely, it all wanted to stick together.

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