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Grandma’s Butter Bundt Coffee Cake
from Well Plated

Name: Grandma’s Butter Bundt Coffee Cake
Prep time: 10M
Cook time: 55M
Total time: 1H15M
Ingredients: 1 box yellow cake mix (my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results); 1 package vanilla instant pudding (4-serving, 3.9 ounce size box); ¾ cup milk; ¾ cup water (my Grandma also suggests sherry or apricot juice); 4 large eggs, at room temperature; 1 teaspoon butter extract; 1 teaspoon pure vanilla extract; ¼ cup granulated sugar; 2 teaspoons cinnamon; ½ cup finely chopped toasted pecans; 1 cup powdered sugar, sifted; 2 tablespoons milk; ½ teaspoon butter extract; ½ teaspoon pure vanilla extract

Ingredients

You need 14 Ingredients

½ teaspoon pure vanilla extract

½ teaspoon butter extract

2 tablespoons milk

1 cup powdered sugar, sifted

½ cup finely chopped toasted pecans

2 teaspoons cinnamon

¼ cup granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon butter extract

4 large eggs, at room temperature

¾ cup water (my Grandma also suggests sherry or apricot juice)

¾ cup milk

1 package vanilla instant pudding (4-serving, 3.9 ounce size box)

1 box yellow cake mix (my Grandma’s recipe calls for Duncan Hines. I’ve also used Betty Crocker with excellent results)

Steps

Showing 2 out of 4 Steps

In a large mixing bowl, stir together the cake and pudding mixes. Add the milk and water and stir to combine. Beat in the eggs one at a time, combing well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
Place a rack in the center of your oven and preheat the oven to 350 degrees F. Grease and flour a large (10 or 12-cup) bundt pan and set aside.

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