Butterscotch Coffee Cake

A few months ago we were focusing on eating healthy, which for us means less sugar. I made this butterscotch coffee cake with pecan streusel, took it to church to share with friends and started home with several pieces left. Although I resisted having any at church just fine, I totally caved as soon as I got in the car. We devoured those remaining pieces of butterscotch cake before we left the parking lot. It’s that good.

This easy butterscotch coffee cake is a super moist cake with a most delicious cinnamon butterscotch flavor. It’s easy because it starts with a box cake mix and pudding mixes, which give it the ultimate flavor and moistness. This butterscotch coffee cake is quick when you are short on time but craving homemade flavor.

• 1 box yellow cake mix (dry) 15.25 ounces
• 4 large eggs
• 1 cup water
• 1 cup vegetable oil or canola oil
• 1 small package instant butterscotch pudding mix (3.4 ounces)
• 1 small package instant vanilla pudding mix (3.4 ounces)

• 1/2 cup packed brown sugar
• 1 1/2 teaspoon cinnamon
• 1 cup chopped pecans