Recipe by Diane Brooks
A Family Favorite. Still great the next day on the rare occasion there is some left.
- 1 (5 ounce) package graham crackers (9 full ones)
- 1 cup packed brown sugar
- 11 tablespoons melted butter
- 1 1⁄2 cups pecans
- 2 teaspoons cinnamon
- 1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box French vanilla cake mix
- 1 (3 1/8 ounce) box French vanilla instant pudding
- 3 large eggs
- 1⁄4 cup vegetable oil
- 1 cup water
- powdered sugar
Directions See How It's Made
- Streusal: Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl.
- Add other dry ingredients.
- Melt butter pour over and mix thoroughly; set aside.
- Cake: Beat together until thoroughly mixed.
- Pour half into a greased 13 x 9 baking pan.
- Sprinkle with half of the streusel mixture.
- Carefully spread the remaining batter on top of the streusel and then top with remaining streusel.
- If using an aluminum pan bake for 45 minutes at 350°.
- If using a dark pan bake for 30-35 minutes at 350°.
- I've tried this several different ways and it actually bakes better with less brown edges in the aluminum pan for a longer time.
- Insert toothpick for final test.
- This is the only coffee cake I've ever made that tastes as good the second day or freezes well and can be served when thawed. Of course you lose the smell that a hot coffee cake right out of the oven provides.
- I usually drizzle icing on top made from powered sugar and milk.