Jewish Coffee Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 boxes of jiffy yellow cake mix
- 2 (3 1/2 ounce) boxes of jello instant vanilla pudding
- 1 cup water
- 1⁄2 cup vegetable oil
- 3 eggs
- 1⁄2 cup sugar
- 1 tablespoon cinnamon
- 1 (8 ounce) container sour cream
directions
- Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended.
- Pour half of the batter in a greased bundt pan or tube pan.
- Mix together the cinnamon and sugar.
- Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife.
- Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife.
- Bake at 350 degrees for about 1 hour check often many oven vary.
- Cool in pan 5 minutes.
- Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.
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