White Coffee Cake
A moist, sweet white coffee cake with butterscotch and pecans, perfect for breakfast or dessert, appealing to those who love rich, nutty flavors and easy baking.
Ingredients
Instructions
- Put vanilla pudding into a large bowl and beat in the eggs.
- Add cake mix and stir until all lumps are mixed.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle the butterscotch morsels and pecans evenly over the cake.
- Take a pancake turner and mash them down slightly.
- Bake for 25 to 30 minutes in a 400° oven.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If butterscotch morsels are unavailable, chocolate chips or chopped caramel candies can work as substitutes. Ensure the eggs are at room temperature for better mixing, and sift the cake mix to avoid lumps. This recipe is part of the American recipes tradition that celebrates simple, comforting desserts.
Serving Suggestions
Serve this White Coffee Cake as a delightful breakfast or snack paired with coffee or tea. It also makes a perfect dessert for gatherings. For a festive touch, dust with powdered sugar or serve with a scoop of vanilla ice cream. This cake pairs beautifully with the Marshmallow-Orange Fruit Dip for a refreshing contrast.
Storage & Reheating
To store leftovers, cover the baked cake with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate to maintain freshness for about a week. Reheat individual slices in the microwave for 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of White Coffee Cake contains roughly 399 calories, with 5g protein, 45g carbohydrates, and 24g fat. It is a good source of protein (11% of the Daily Value) and dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Just be sure to let it sit out for about 30 minutes before serving to regain its moisture and flavor.
What can I use instead of pecans?
If you're allergic to pecans or prefer a different nut, walnuts or almonds are excellent substitutes. You could also omit nuts entirely for a nut-free version, or use seeds like sunflower or pumpkin seeds for added crunch.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Be sure not to overbake, as this can lead to a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).