Butterscotch Coffee Cake
This recipe comes from the Gooseberry Patch 303 Simple & Satisfying Recipes cookbook.
Servings 12 -16
- 1 15.25 ounce package yellow cake mix
- 1 3.4 ounce package instant vanilla pudding mix
- 1 3.4 ounce package instant butterscotch pudding mix
- 4 eggs beaten
- 1/2 cup oil
- 1 cup water
- 3/4 cup brown sugar packed
- 3/4 cup chopped walnuts
- 1 teaspoon cinnamon
With an electric mixer on medium speed, combine dry cake mix, dry pudding mixes, eggs, oil and water.
Pour into a greased 9" x 13" baking pan.
Combine remaining ingredients and sprinkle over cake.
Bake at 350 degrees for 40 minutes, or until toothpick tests clean.
Let cool before slicing.