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By Cathy (Guest Post)
06/17/2008
"SARA LEE" COFFEE CAKE
1 pkg. yellow or lemon cake mix
1 pkg. instant vanilla pudding
3/4 c. oil
4 eggs
3/4 c. water
1 tsp. vanilla
TOPPING:
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped pecans
Preheat oven to 350 degrees. Beat all but eggs. Then add eggs 2 at a time. Beat 8 minutes. Spread 1/2 of mixture onto greased 9x13 pan. Sprinkle 1/2 of topping over mixture. Fill with remaining mixture and sprinkle with remaining topping. Bake for 35-40 minutes.
(I got this recipe from Cooks.com . There was no name beside it about who posted it there, but it sounds easy enough. I think I will try it too! )
I am looking for the recipe for Sara Lee coffee cake. Can anyone share?
By Pat from Menifee, CA
By Deeli
12/19/2011
I would imagine that Paula Deen's coffee cake recipe would be just as good if not a whole lot better than Sara Lee's ;-)
Ultimate Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
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