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Luscious Lemon Coffee Cake
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TOPPING:
1 cup chopped pecans
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons ground cinnamon
CAKE:
1 package (18-1/4 ounces) pineapple cake mix without pudding
1 package (3.4 ounces) instant lemon pudding mix
1 cup sour cream
4 eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon lemon flavoring
Combine topping ingredients and set aside. In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil, and lemon flavoring. Mix on medium speed for 2 minutes. Pour 1/2 of batter into a greased bundt pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350 degrees for 30 to 35 minutes or until cake tests done.
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