JEWISH COFFEE CAKE IN A BUNDT PAN

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Jewish Coffee Cake in a Bundt Pan image

This moist cake is a request by family members at holiday gatherings. You'll love the moist texture.

Provided by Carrie Richman

Categories     Breads

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 box yellow cake mix (Moist variety)
2 (3 1/2 ounce) boxes vanilla instant pudding mix
5 eggs
3/4 cup vegetable oil
1 cup water
1/2 cup sugar
1/2 cup chopped pecans or 1/2 cup walnuts
3 tablespoons cinnamon

Steps:

  • Mix first 5 ingredients for 10 minutes with an electric mixer.
  • Pour 1/2 of cake mixture into greased and floured Bundt style pan.
  • Pour 1/2 of sugar, nut and cinnamon mixture on top of cake batter.
  • Swirl into batter with knife.
  • Pour remaining cake mixture on top of sugar mixture and top with remaining sugar mixture and once again, swirl with knife.
  • Bake for 1 hour at 325 degrees or until done.

Nutrition Facts : Calories 704.4, Fat 36.1, SaturatedFat 5.3, Cholesterol 117.6, Sodium 833, Carbohydrate 90.2, Fiber 2.9, Sugar 64.3, Protein 7.5

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