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Coconut-Pecan Coffee Cake

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, North Carolina
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    15 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup chopped pecans
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract

Directions

  • Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, combine the pecans, sugar and cinnamon.
  • Spread half of the cake batter into a greased 13x9-in. baking pan. Sprinkle with half of filling. Top with remaining batter and filling.
  • Bake at 350° for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm coffee cake.
Nutrition Facts
1 piece: 296 calories, 11g fat (2g saturated fat), 42mg cholesterol, 330mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 2g protein.
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