BUTTERSCOTCH COFFEE CAKE

I am not a fan of Walnuts or Pecans..so I left both out and it still was good.

Butterscotch Coffee CakeCompliments of It’s a Keeper

1 box instant butterscotch pudding

1 box instant vanilla pudding

1 box yellow cake mix

1 cup water

1 tsp vanilla

1 cup vegetable oil

4 eggs

1 cup brown sugar, packed

1 cup pecans, finely chopped

In a large bowl, combine puddings, cake mix, water, vanilla, oil and eggs. Mix until combined – about 2 minutes. In a separate bowl, combine brown sugar and pecans.
Spread half of batter into greased bundt pan (or 13×9 pan). Cover with half of the pecan mixture. Spread the remaining batter over the pecan mixture. Top with remaining pecan mixture.
Bake at 350 degrees for 45 minutes, or until a toothpick comes out clean.