Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

This is the most moist coffee cake I have ever eaten. It is delicious right out of the oven, but is even better the next day. I wish it wasn't made from pre-packaged products, but it tastes so good, I am willing to forgive. I have made this with half of the oil substituted with half a cup of applesauce with great success. That is how I make it now. Pecans can be substituted for the walnuts as well, it is a pretty forgiving recipe.

Ingredients Nutrition

Directions

  1. Grease and flour a 9 x13 pan, and preheat your oven to 325 degrees F.
  2. Mix the cake mix, pudding, water, vegetable oil and eggs, but do not over mix.
  3. In another bowl, combine the brown sugar, cinnamon and nuts.
  4. Spread about half of the cake mixture in your prepared pan, and sprinkle about 2/3 of the nut mixture over that.
  5. Spread the remaining cake mix over the filling (mix is thick and will be a little difficult, but it doesn't need to be perfect), and sprinkle the remaining nut mix over the top.
  6. Bake 45-55 minutes (depending on your oven). Cake is done when top springs back when touched, or cake tester inserted in the center comes out clean.