SAVE TIME.
The couple weeks before Christmas I always looked forward to Donna’s coffee cake arriving in our home. It was always so moist and scrumptious that I would have a hard time stopping myself from eating the whole loaf in one day. This was when I was still in school so we had a house of four which meant that if I was having trouble not eating it all, well, we all had trouble holding back. Needless to say, it was a lucky day for the coffee cake if it got to see the sunrise the next morning!
I was so excited when I got the recipe because it is not only the best coffee cake I’ve ever had, but it is super easy to make–I even have the recipe memorized! What’s even better is that the one recipe makes two loaves so I am able to freeze one for later. It doesn’t get better than that…unless I had a robot who baked them for me!
Ingredients:
- 1 box yellow cake mix
- 3/4 cup Wesson oil
- 3/4 cup 7-up
- 1 tsp. butter flavoring
- 1 pkg. instant vanilla pudding (3 3/4 oz)
- 4 eggs
- 1/2 cup brown sugar
- 1/2 cup pecans
- tsp. cinnamon
- I normally use regular 7up but had cherry 7up on hand
Game Plan:
1. Mix all ingredients well.
2. Pour 1/4 mixture into greased loaf pan.
3. Sprinkle on top 1/8 cup brown sugar, 1/8 cup nuts, and 1/4 tsp. cinnamon.
I honestly do not measure these ingredients and instead just grab and sprinkle what looks good. You really can’t go wrong, really…this is coming from a person who measures EVERYTHING and has to have everything just right! It cuts down on a lot of time when you don’t measure.
- Sprinkle brown sugar, pecans, and cinnamon
4. Pour another 1/4 of cake batter on top of this.
5. Sprinkle on top 1/8 cup brown sugar, 1/8 cup nuts, and 1/4 tsp. cinnamon.
- After remaining batter is poured in, sprinkle sugar, nuts, and cinnamon on top
6. Repeat steps 2-5 in another loaf pan because this recipe makes two loafs of coffee cake.
7. Bake at 350 for 40-45minutes.
8. Let coffee cake cool completely then remove from pan.
9. Eat one now and freeze one for later, eat both, or freeze both!
10. To freeze, cover in foil and then put in a freezer bag.
11. To reheat, just take out of the bag and keep it wrapped in foil to warm up in the oven.
*You can also make this in a bundt pan and then just half the batter and topping mixtures instead of dividing them into fourths.
Here are some other breakfast freezer cooking recipes you may want to try:
