JEWISH COFFEE CAKE 
1 box Duncan Hines butter cake mix
4 eggs
1/2 c. sugar
1 stick butter
1/2 c. oil
1/2 tsp. cinnamon
1 c. chopped nuts
1 c. coconut
1 tsp. vanilla
2 tbsp. sugar
8 oz. sour cream

Beat eggs, butter, oil, sugar, and cake mix until fluffy. Add nuts, coconut, sour cream, and vanilla. Pour half of mixture into greased bundt pan. Mix sugar and cinnamon and sprinkle over mixture in pan. Pour in rest of batter. Bake at 325 degrees for one hour.

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