This Cake Mix Coffee Cake has a buttery cinnamon-pecan swirl and a light orange glaze that make every bite irresistible. It’s an easy choice for weekend brunches or holiday mornings.
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During the holiday season, when your to-do list is running off the page, cake mix recipes like this one are a lifesaver. There’s a reason they’ve stood the test of time. They’re quick, reliable, and surprisingly delicious.
This Cake Mix Coffee Cake recipe is so easy, the kids can (and should!) help.
It starts with a yellow cake mix and instant pudding mix, but you’d never know it. Some clever additions, like sour cream for richness and orange zest for brightness, transform it into something truly special. The texture is soft, tender, and moist, with a cinnamon-pecan swirl and light orange glaze that give it a homemade touch. It’s special enough for company but easy enough to make whenever the craving strikes.
If you love shortcuts like this, be sure to try my Easy Apple Crumble Cake and Coconut Poke Cake, both start with cake mix but taste completely homemade.
Table of contents
Ingredient Notes
- Yellow cake mix: I used Betty Crocker Super Moist (13.25 ounces), but any similar brand will work.
- Instant vanilla pudding mix: Be sure to use instant pudding, not cook-and-serve. It adds moisture and a richer texture to the cake.
- Sour cream: Adds the perfect balance of richness and moisture without making the cake heavy.
- Orange: You’ll use both the zest and juice. The zest adds great flavor to the batter, and the juice is used to make the glaze.
- Nuts: We love pecans but walnuts would be delicious too!
How to Make Cake Mix Coffee Cake
- Combine the cake mix and pudding mix in a large mixing bowl.
- Add the sour cream, eggs, oil, vanilla, and orange zest and beat for 2 minutes.
- Transfer the cake batter to a greased 13 x 9 inch pan.
- In a small bowl, combine the pecans, brown sugar, and cinnamon.
- Sprinkle the mixture over batter and swirl it with a knife. Bake in a preheated 350°F for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is in the oven, mix the powdered sugar with the orange juice.
- Drizzle the icing over the slightly cooled cake.
- Serve immediately cover and store at room temperature until ready to serve.
Storage Tips
Cover the coffee cake tightly with foil or plastic wrap and store it at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To rewarm, place individual slices on a microwave-safe plate and heat for about 10 to 15 seconds, just until the glaze softens and the cake is slightly warm.
For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving.
More Sweet Breakfast Ideas
- Pumpkin Crumb Cake
- Cranberry Breakfast Cake
- Apple Cider Coffee Cake
- Lemon Zucchini Coffee Cake
- Blueberry Crumb Cake
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Cake Mix Coffee Cake
Ingredients
- 1 package yellow cake mix, I used 13.25 ounce Betty Crocker Super Moist
- 3.4 ounce package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 orange, zested and juiced, divided
- ⅔ cup chopped pecans
- ⅓ cup light brown sugar
- 2 teaspoons ground cinnamon
- ½ cup powdered sugar
Instructions
- Preheat oven to 350 °F. Grease a 13 x 9 inch baking pan with nonstick cooking spray and set it aside.
- Add the cake mix and pudding mix to a large bowl. Add the sour cream, eggs, oil, vanilla extract and 1 teaspoon orange zest and beat with an electric mixer on medium for 2 minutes.
- Transfer the batter to the prepared baking pan and set it aside.
- In a small bowl, combine the pecans, brown sugar and cinnamon and sprinkle the mixture evenly over the batter. Using a butter knife, cut through batter and swirl from side to side across the width of the pan, then from top to bottom, lengthwise, to swirl the pecan mixture.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer the pan to a wire rack to cool for 30 minutes.
- Meanwhile, in a small bowl, combine the powdered sugar and as much orange juice as needed (about 1 ½ tablespoons) to reach a nice drizzling consistency, but not too thin . Drizzle the icing over the slightly cooled coffee cake.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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