LEMON PECAN CINNAMON SWIRL COFFEE CAKE

LEMON PECAN CINNAMON SWIRL COFFEE CAKE image

Yield 12-15 servings

Number Of Ingredients 18

Batter:
1 box lemon cake mix
1 (3 3/4 oz) pkg vanilla instant pudding mix
4 eggs
3/4 cup Crisco oil
3/4 cup water
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. cinnamon
Sugar/Nut Mixture:
1/2 cup white sugar
1/2 cup chopped pecans or walnuts (toasted)
1/2 cup brown sugar
Icing:
1 cup powdered sugar
2 Tbs. milk
1 tsp. vanilla
1 tsp. butter flavoring

Steps:

Preheat oven to 325. Grease and flour 9"x13" pan. Put cake mix, pudding mix, eggs, oil, water, vanilla, butter flavoring, and cinnamon in an electric mixer bowl and beat for 8 minutes. Mix sugars and nuts. Sprinkle 1/4 of the sugar/nut mixture on the bottom of 9x13 pan. Add a thin layer of batter. Sprinkle 1/4 sugar/nut mixture over this. Add the rest of the batter and put the remaining 1/2 sugar/nut mixture over the top. Use a knife to swirl through the batter. Bake about 40 minutes. Mix icing ingredients. Drizzle icing over cake in a zigzag pattern.