I made this to bring to a breakfast over the holidays and it was incredibly easy, perfectly moist, and had the amazing balance of cinnamon to cake. I usually like to make things from scratch but couldn't resist when I saw that this literally was a "dump and stir" cake. I think that the glaze added just that extra hint of sweet to top it off. My husband is a big fan of coffee cake and was really hoping there'd be some left over for him to taste. Luckily there was and he oohed and aahed over it. I also loved that it was still moist even a couple of days after I had made it and the flavors just continued to meld together in such a yummy way.
Cinnamon Coffee Cake from Allrecipes
1 (18.25 oz) pkg yellow cake mix
1 (3.4oz) pkg instant vanilla pudding mix
1 (3.4oz) pkg instant butterscotch pudding mix
1 C water
1 C vegetable oil
1 C packed brown sugar
1 T ground cinnamon
1 C chopped walnuts (I omitted this)
1. Preheat oven to 350 Degrees F. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon, and nuts. Pour 1/3 of the batter into the pan, spread evenly. Sprinkle with 1/3 of the nut/sugar mixture. Repeat two more times (for three layers).
3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325 Degrees F and bake for an additional 350-40 minutes.
Tips: I substituted the butterscotch for another vanilla pudding (as that's all I had) and it still turned out really well.