JEWISH COFFEE CAKE 
1 box yellow cake mix
1 box instant vanilla pudding
1/2 c. oil
4 eggs
2 tsp. vanilla
1 c. sour cream
1 tsp. cinnamon
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. chopped pecans

Mix cake mix, pudding, oil, eggs, vanilla and sour cream. Set aside. Grease and flour bundt pan. Mix sugars, cinnamon and pecans. Pour 1/2 of batter into pan. Add 1/2 sugar mixture. Place rest of batter in pan and place remaining sugar mixture on top. Bake at 350 degrees for 55 to 60 minutes. Cake cracks on top when done.

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“JEWISH COFFEE CAKE”

 

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