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Coffeecake that's treasured

"Cinnamon Pecan Coffeecake" is a special recipe of mine and may turn out to be one of yours, too!
"Cinnamon Pecan Coffeecake" is a special recipe of mine and may turn out to be one of yours, too!

Coffeecake is a multi-purpose treat and though it's synonymous with serving it with a hot cup of coffee, we all know that most any drink is good with a coffeecake. Hot tea, cocoa, juice and even milk are also perfect partners for this good-to-eat snack, whether it's for a coffee break, snack or dessert time. I also think of coffeecake as a "comfort food", which seems to soothe my senses whenever I feel stressed out!

This brings me to the recipe I'm sharing, which is for "Cinnamon Pecan Coffeecake" . I must admit that this is a treasured recipe of mine. Many years ago, I got this recipe from a friend, who told me she got it from someone in a local grocery store. When going in to do her weekly shopping, her friend, who worked in the grocery's office, saw her and told her, "You've got to try this coffeecake!" She had made this coffeecake to share with her co-workers and through her great timing, she stopped long enough to taste test it. She found it to be so good, she had to have the recipe and thankfully, she got it! She later gave it to me and I'm now giving it to you.

This is a really good coffeecake and very easy to make. This one starts with a yellow cake mix and has instant vanilla pudding to give it more flavor and moisture. Along with oil, water and eggs, this makes the basis for the cake. Then, a mixture of brown and white sugars, cinnamon and pecans are layered with the batter. This is baked in a slow oven at 325 degrees. When it's cool, a confectioner's sugar glaze goes over it and it's now ready to devour!

While you can use any brand of cake mix you like, I find that the Duncan Hines brand works the best in this cake. Since you're adding pudding to the cake, a pudding-included cake mix can make a cake like this one too heavy. Also, make certain to use instant pudding and not the type that requires cooking. And I don't recommend using the sugar-free version in this cake, either.

This is good either warm or cold. You can reheat pieces in the microwave for about 10 seconds, if you like it warm. Even cold, it's still a sensational coffeecake! Have a good beverage with it and it's even better!

Sometime ago, I shared another coffeecake that you make before going to bed and it's ready to bake when you arise called "Overnight Coffeecake". To get this recipe, follow this link:

Have fun making and serving this very special (and mighty good!) coffeecake!


  • 1 pkg. Duncan Hines yellow cake mix
  • 1 pkg. (4 serving size) instant vanilla pudding
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 4 large eggs

Combine these ingredients in large mixer bowl and beat until mixture is smooth. Combine the following ingredients to layer with the batter:

  • 1/2 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 1 tablespoon cinnamon
  • 1/2 cup chopped pecans

Layer the batter with the sugar and pecan mixture by placing half of the cake batter in a greased 9x13 inch pan, followed by half of the sugar and pecans. Repeat this again. Bake at 325 degrees for about 40 minutes or until cake tests done in the center. Drizzle the following glaze over the top:

  • 2 cups confectioner's sugar
  • 2 tablespoons butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1 tablespoon milk

Mix these ingredients until smooth.

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