Name: Luscious Lemon Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12-16 serving(s)
Ingredients: 1 (18 1/4 ounce) package pineapple cake mix, without pudding; 1 (3 1/2 ounce) package instant lemon pudding mix; 1 cup sour cream; 4 large eggs, lightly beaten; 1/2 cup vegetable oil; 1 teaspoon lemon flavoring; 1 cup chopped pecans; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 2 teaspoons ground cinnamon

7

Recipe by skat5762

7

People talking

Join In Now Join the conversation!

Luscious Lemon Coffee Cake created by Pamela

I haven't made this, but am having guests this weekend and don't want to lose the recipe! Recipe courtesy Donna's Premiere Lodging.

Ready In:: 50mins
Serves:
Units:

7

People talking

Join In Now Join the conversation!

ingredients

Cake
1 (18 1/4 ounce) package pineapple cake mix, without pudding
1 (3 1/2 ounce) package instant lemon pudding mix
1 cup sour cream
4 large eggs, lightly beaten
¹⁄₂ cup vegetable oil
1 teaspoon lemon flavoring
Ingredients for Topping
1 cup chopped pecans
¹⁄₄ cup packed brown sugar
¹⁄₄ cup granulated sugar
2 teaspoons ground cinnamon

directions

Combine topping ingredients; set aside.
In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
Mix on medium speed for 2 minutes.
Pour 1/2 of batter into a greased Bundt pan.
Sprinkle half of the topping over batter.
Spoon remaining batter over topping and spread evenly.
Sprinkle with remaining topping.
Bake at 350° for 30-35 minutes or until cake tests done.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@skat5762

Contributor

@skat5762

Contributor

"I haven't made this, but am having guests this weekend and don't want to lose the recipe! Recipe courtesy Donna's Premiere Lodging."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Brenda F.

3/10/2018

I have made this several times...adjusting for diabetics. Sugar free mixes, used diced walnuts instead of pecans, and trivia brown sugar substitute - half cup, instead of the quarter cup of each sugar. Turned out great!

Reply
review by Mary K. W.

2/15/2007

I made this a few weeks ago and thought it was very good. I followed the recipe as written and it turned out great. But I think a lemon or orange cake mix would work just as well as the pineapple. We all love lemon flavoring, so increasing the lemon extract wouldn't hurt it either.

Reply
review by shawnamarie

1/24/2007

I made this this week and my family has devoured it. The pineapple flavor really gives it a different but delicious flavor. I had a little trouble finding the cake mix at first but found it at one of the high end grocery stores (you know the kind, more expensive but more selections) I will be making this again.

Reply
review by Deely

1/23/2007

I made this today and sent it to work with DH. He just called to tell me that they all absolutely love this cake. They agree this is the best one I've made so far...and I make a lot! I didn't add the lemon flavoring as I didn't think it needed it. Thank you for a quick and easy recipe that made me a hero in DH's eyes.

Reply
review by Food Snob

1/20/2007

My husband and kids really enjoyed this cake. It was very moist. I didn't have a pineapple cake mix, so I just used a golden cake mix. I needed to bake it a little longer than the 35 minutes. I'll defintitely be making this cake again.

Reply