Jewish Coffee Cake Recipe

Name: Jewish Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow or white cake mix; 1 box instant vanilla pudding (4 oz.); 1 c. sour cream; 1/2 c. oil; 4 eggs; 1/2 (18 oz.) jar apricot preserves; 1 small jar maraschino cherries, drained and cut up; 3/4 c. sugar; 1 1/2 tsp. cinnamon; 1/2 tsp. cocoa; 1/2 c. chopped nuts

Servings: persons

1 box yellow or white cake mix
1 box instant vanilla pudding (4 oz.)
1 c. sour cream
1/2 c. oil
4 eggs
1/2 (18 oz.) jar apricot preserves
1 small jar maraschino cherries, drained and cut up
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. cocoa
1/2 c. chopped nuts

1
Mix cake mix, pudding, sour cream, oil, eggs, preserves and cherries together and set aside.
2
Mix together sugar, cinnamon, cocoa and nuts.
3
Pour half batter into greased Bundt pan. Sprinkle 1/2 sugar mixture and cut into batter (swirl with a fork).
4
Pour rest of batter in pan and sprinkle with sugar mixture.
5
Cut into batter again.
6
bake at 350u00b0 for 55 to 60 minutes.
7
(Freezes well.)

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 box yellow or white cake mix, 1 box instant vanilla pudding (4 oz.), 1 c. sour cream, 1/2 c. oil, and more.

Yes, Jewish Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish Coffee Cake

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