Description
This Cake Mix Coffee Cake is an easy and delicious dessert that combines a yellow cake mix with instant vanilla pudding for extra moistness and flavor. Enhanced with sour cream and a hint of orange zest, topped with a cinnamon-pecan swirl, and finished with a light orange glaze, this coffee cake is perfect for breakfast or a sweet snack with coffee or tea.
Ingredients
Scale
Cake Batter
- 1 package yellow cake mix (13.25 ounces, Betty Crocker Super Moist)
- 3.4 ounce package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 orange (zested and juiced, divided)
Topping
- â…” cup chopped pecans
- â…“ cup light brown sugar
- 2 teaspoons ground cinnamon
Glaze
- ½ cup powdered sugar
- About 1½ tablespoons orange juice (from the zested orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9 inch baking pan with nonstick cooking spray and set it aside to ensure the cake does not stick.
- Make the Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the sour cream, eggs, vegetable oil, vanilla extract, and 1 teaspoon of orange zest. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well blended.
- Transfer Batter to Pan: Pour the prepared batter into the greased baking pan, spreading it evenly.
- Prepare and Add Topping Swirl: In a small bowl, mix together the chopped pecans, light brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the cake batter. Using a butter knife, cut through the batter and swirl the topping side to side and lengthwise to create a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool on a wire rack for 30 minutes.
- Make the Orange Glaze: While the cake cools, combine the powdered sugar with about 1 ½ tablespoons of freshly squeezed orange juice in a small bowl. Stir until the mixture reaches a thick drizzle consistency—not too thin.
- Drizzle and Serve: Drizzle the orange glaze over the slightly cooled coffee cake. Allow the glaze to set before slicing and serving.
Notes
- The orange zest and juice add a bright, citrusy flavor that complements the cinnamon and pecans beautifully.
- Make sure not to overmix the batter once you add the dry ingredients to keep the cake tender.
- You can substitute pecans with walnuts if preferred.
- For a dairy-free version, substitute sour cream with a plant-based yogurt or sour cream alternative.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
