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Pecan Crusted Coffee Cake

Pecan Crusted Coffee Cake

Pecan Crusted Coffee Cake is a special coffee cake that looks like you spent hours making. But it is a quick coffee cake using a cake mix that will impress your family and guests.
Course Baking, Brunch, Bundt, Cake
Cuisine American
Keyword Bundt Cake, coffee cake, coffeecake, pecans
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • ½ cup softened butter
  • 1 ½ cups finely chopped pecans
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander optional
  • 1 package yellow cake mix
  • 1 small package instant pudding mix
  • ¾ cup vegetable oil
  • ¾ cup water
  • 4 eggs
  • 1 teaspoon vanilla

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup chopped pecans

Instructions

  1. Preheat the oven to 350°
  2. Generously coat a 12 cup Bundt pan with the softened butter, making sure to coat all the inside surface well.
  3. Sprinkle 1 cup of the finely chopped pecans over the entire inside surface of the Bundt pan. Make sure to coat the entire surface by rolling the pan and shaking it to get it completely covered. Leave any excess nuts distributed on the bottom of the coated pan.
  4. Combine the brown sugar, ground cinnamon, ground coriander (if using), the remaining ½ cup chopped pecans in a small bowl or measuring cup and set aside.
  5. In a stand mixer or by hand, combine the cake mix, pudding mix, vegetable oil, water, eggs, and vanilla. Beat for a minute at low speed to combine and then beat at medium for an additional 3 minutes, scraping down the sides as necessary.
  6. Pour about ½ of the batter into the coated pan.
  7. Sprinkle 2/3 of the brown sugar mixture over the batter and lightly swirl into the batter. You want most of the filling to still be visible.
  8. Spoon in the remaining batter.
  9. Sprinkle the remaining filling over the batter and again lightly swirl the filling into the batter to make more of a swirl pattern.
  10. Place in the preheated oven and bake for 55-60 minutes or until a cake tester inserted in the cake center comes out clean.
  11. Let cool for 15 minutes in the pan.
  12. Invert onto a cooling rack and let cool for an hour if you can resist.

When the cake is cool, prepare the glaze.

  1. Stir together the powdered sugar, the milk, and the vanilla. It should be a thick but pourable consistency.
  2. Drizzle the glaze over the cooled cake. Sprinkle the pecans over the freshly glazed cake.

Recipe Notes

Note for High altitude, add 2 tablespoons flour to the cake mix.