Luscious Lemon Coffee Cake

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
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ingredients
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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
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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.
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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
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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
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