Praline Coffee Cake – a delicious recipe with vanilla, eggs, water, oil, sour cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Grease and flour Bundt pan.
3
Combine cake mix, pudding mix, eggs, water, oil, sour cream and vanilla. Beat for 2 minutes at medium speed on mixer.
4
Put pecans in food processor.
5
Take 1/3 of the cake batter and put into a separate bowl.
6
Add finely ground pecans and brown sugar.
7
Mix together well.
8
Pour 1/2 of the remaining cake batter into greased and floured pan.
9
Cover with pecan-batter mixture.
10
Pour remaining 1/2 of cake batter on top of pecan-batter mixture.
11
Bake for 1 hour or until toothpick inserted in cake comes out clean.
12
Cool on wire rack for 10 minutes.
13
Invert onto serving plate, remove cake pan and continue to cool completely on wire rack.
1107
kcal
Calories
100
g
Fat
35
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. Duncan Hines yellow cake mix, 1 small pkg. vanilla or French vanilla instant pudding, 4 eggs, 1 c. water, and more.
Yes, Praline 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.
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