Yield: 16 servings

Streusel Bundt Coffee Cake

Prep Time 15 minutes
Total Time 15 minutes

A cinnamon coffee cake that doubles as breakfast and dessert! This Streusel Bundt Coffee Cake will win you over with its layers of cinnamon sugar and creamy vanilla icing.


For the Cake:

  • 1 boxed yellow cake mix
  • 1 large (5.1 oz pkag) instant vanilla pudding mix
  • ½ cup vegetable oil
  • ¾ cup water
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring

For the Streusel:

  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon

For the Vanilla Icing:

  • 1 cup powdered sugar sugar
  • 2-3 tablespoons of heavy cream (milk may be used as well)
  • ½ teaspoon of vanilla extract
  • Dash of salt


    1. Preheat oven to 350° F.  Grease a bundt or 9 x 13 pan.
    2. In a large mixing bowl, blend all cake ingredients for 2 minutes.
    3. Pour half of the cake batter into the pan.  Combine streusel ingredients in a small bowl.  Sprinkle half of the streusel mixture on top of the cake batter layer.  Pour the other half of the cake batter into the pan and spread it evenly to cover the first layer.  Sprinkle the remaining streusel mixture on top.
    4. Bake about 35 minutes or until an inserted toothpick or knife comes out clean.  
    5. Once the cake has completely cooled, turn out onto a large cake plate or serving platter.  
    6. In a small bowl, combine all ingredients for vanilla icing and drizzle over the top of the cake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 301Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 358mgCarbohydrates: 44gFiber: 1gSugar: 30gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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