Ingredients for Cinnamon Pecan Coffee Cake
- Butter Flavored Cooking Spray
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- Ground Cinnamon
- Reduced Fat Yellow Cake Mix
- Sugar Free Instant Vanilla Pudding Mix
- 2 large egg whites
- Vegetable Oil
- 1 cup water
- 1 teaspoon vanilla extract
- Pecans
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How to Make Cinnamon Pecan Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour two 10-inch bundt pans.
- In a small bowl, combine 1/2 cup granulated sugar, 1/4 cup packed brown sugar, and 2 teaspoons ground cinnamon. Mix well.
- Sprinkle one-third of the sugar mixture evenly over the bottom of each prepared bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 2 large egg whites, 1/3 cup vegetable oil, 1 cup water, and 1 teaspoon vanilla extract.
- Beat on medium speed with an electric mixer for 1 minute, or until batter is smooth.
- Stir in 1 cup chopped pecans.
- Pour one-fourth of the batter into each prepared bundt pan.
- Sprinkle one-third of the remaining sugar mixture over each layer of batter.
- Pour the remaining batter over the sugar mixture.
- Gently swirl the batter with a knife or toothpick to create a marble effect.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto serving plates.
Nutrition Information (Approximate per serving)
Sodium
230 g
Sugar
211g
Fat
84g
Carbs
272g
