I’ve learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix.
—BETH TROPEANO CHARLOTTE, NC
PREP: 15 MIN. • BAKE: 35 MIN. • MAKES: 15 SERVINGS
1package yellow cake mix (regular size)
1package (3.4 ounces) instant coconut cream pudding mix
1teaspoon vanilla extract
FILLING
1/2cup chopped pecans
1/3cup sugar
1/2teaspoon ground cinnamon
GLAZE
1cup confectioners’ sugar
1to 2 tablespoons 2% milk
1/2teaspoon vanilla extract
1. Prepare the cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, mix the pecans, sugar and cinnamon.
2. Spread half of the cake batter into a greased 13x9-in. baking pan. Sprinkle with half of filling. Top with the remaining batter and filling.
3. Bake at 350° for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, combines the glaze ingredients until smooth. Drizzle over warm coffee cake.