Luscious Lemon Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. Ingredients:
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 |
1 cup chopped pecans |
1/4 cup packed brown sugar |
1/4 cup granulated sugar |
2 teaspoons ground cinnamon |
Directions:
1. Combine topping ingredients; set aside.
2. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
3. Mix on medium speed for 2 minutes.
4. Pour 1/2 of batter into a greased Bundt pan.
5. Sprinkle half of the topping over batter.
6. Spoon remaining batter over topping and spread evenly.
7. Sprinkle with remaining topping.
8. Bake at 350° for 30-35 minutes or until cake tests done.
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