This Quick Coffee Cake is a delicious, flavor packed cake that is ready for the oven in under 10 minutes! Perfect for breakfast, snacks, sweet treats, or having guests over!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This coffee cake is a recipe that my mom has been making for years. Whenever we would have company come into town, a get together with family friends, etc., this cake would be made.
It has always been a huge hit with everyone and received tons of praise!!
Not only is it simple to make, but it is a moist, flavorful cake as well. It makes a great breakfast, snack, or dessert and pairs perfectly with a cup of coffee!!
Using a cake mix, this quick and easy coffee cake is ready for the oven in no time!
One of the great things about this recipe is that it is pretty much fool proof. Since it uses a cake mix, the cake turns out moist and flavorful each and every time! In fact, most people that have a slice, don’t even realize it calls for cake mix and are quite impressed with the flavor! Let them think you spent more time baking it then you actually did, right?!
If you love coffee cake, check out these other great recipes:
Typically, this cake is made using a Bundt pan, however, if you prefer to use a 9×13 baking pan, that will work great too! You may just need to decrease the cooking time a bit as the cake won’t be as thick.
With the cinnamon streusel layer throughout AND sprinkled on top, this cake is bursting with flavor in every bite!
Ingredients needed for this Quick Coffee Cake:
- Yellow Cake Mix
- Instant Vanilla Pudding
- Eggs
- Vegetable oil
- Milk
- Vanilla extract
- Sugar
- Nuts (chopped)
- Cinnamon
How to prepare:
- In a bowl- beat together the cake mix, pudding mix, eggs, oil, milk, and vanilla.
- In a separate bowl- mix together the sugar, nuts, and cinnamon.
- Grease a Bundt pan- and pour the batter and cinnamon mixture in layers, ending with the cinnamon mixture on top.
- Bake- in a preheated oven, 350, for 40-60 minutes, or until toothpick comes out clean once inserted.
Tender and flavorful coffee cake topped with crunchy crumbles and a cinnamon-sugar ribbon running through the middle. Pour yourself a cup of coffee and dig in! Print the recipe below and be sure to give it a try!
For another quick breakfast option, try these Chocolate Chip Scones as well!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Quick Coffee Cake
Equipment
Ingredients
- 1 boxed yellow cake mix
- 1 box vanilla pudding *small box, instant pudding
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup nuts *Chopped
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees and grease a Bundt pan.
- In a bowl, beat together the cake mix, pudding mix, eggs, oil, milk, and vanilla.
- In a separate bowl, mix together the sugar, nuts, and cinnamon.
- Pour the batter and cinnamon mixture in layers, ending with the cinnamon mixture on top.
- Bake in a preheated oven for 40-60 minutes, or until toothpick comes out clean once inserted.
- Allow to cool slightly and serve!
Nutrition
Recipe updated 12/15/21
Sandy Salak
The cake looks amazing, but I am confused about inverting the cake after baking. According to the picture, the widest part of the cake is the top. Hence, the cinnamon mixture with the nuts is on top, but that portion was added last when preparing to bake. So, when the cake is done and has cooled, the cake is inverted onto a plate, which would then mean the narrowest portion should be on top. Is the cake then inverted again to make the cake wider on top showing the cinnamon and nuts?
Kristin
Great question and sorry for the confusion! Yes, the cake is inverted over onto a plate to get it out of the bundt pan, and then turned over again so that the cinnamon layer is on top. It isn’t required, just a pretty way of serving the cake! You can also cook this and keep it in a bundt pan when serving and just lift the pieces out. However you choose, hope you enjoy!
Belen
I rarely review recipes but this coffee cake was delicious and felt I needed to let you know. I always double the crumb topping though, and because I didn’t have cinnamon, I used about a teaspoon each of ground nutmeg, ground mace and ground ginger. Even though I didn’t use cinnamon, it was still so delicious. In addition, it was unbelievably easy to make. No doubt this is the best coffee cake I’ve ever made, and I’ve tried many.
Kristin
Awww, I absolutely love hearing this! Thank you for the rave review! I am so glad you enjoy it as much as my family!!
Marian Blake
what kind of nuts do you use
Kristin
I love using chopped walnuts or pecans in this coffee cake! Enjoy!
Mary Beth
Perfect breakfast/snack cake recipe! I’m back to make it a second time! This cake has a soft, tender texture and is very moist. Thank you for sharing it.
Kristin
Yay! Love hearing this! This coffee cake has been in my family for many generations and is our go to for any and every occasion!!
Sharon
Cam I double the nut streusel?
Kristin
Absolutely! That works great and is a tasty extra addition!
Pat
Can you add a little bit more cinnamon? My family lives cinnamon.
Kristin
Absolutely! Feel free to increase to fit desired tastes!
Raine
Can I cook this in a square cake pan or muffin tins
Kristin
Absolutely! Just adjust the cook time a bit! Enjoy!
sweetpea
what do you do about the new (15 oz. ) box of cake mix?
Kristin
You can go ahead and use that in this recipe, no problems!
margie
how can i make this with a homemade yellow cake?
Kristin
Hi Margie,
Depending on the recipe you have for the homemade yellow cake, prepare the yellow cake mix adding only the dry ingredients. Once you have the yellow cake, then you can move on using the original coffee cake recipe. The only wet ingredient you should use from the yellow cake recipe is the vanilla, 🙂
Let us know how it turns out! I have never tried it that way, but see no reason why it wouldn’t work, 🙂