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Classic Coffee Cake

Light, moist cake is layered with the light crunch of cinnamon sugar filling and a zesty orange icing - perfect for your next brunch gathering.
Prep Time 20 mins
Cook Time 1 hr
Cooling time 40 mins
Total Time 2 hrs
Course Breakfast
Cuisine American
Servings 12 slices


  • Bundt pan



  • 1 box yellow cake mix
  • 1 3.4- ounce box instant vanilla pudding
  • ¾ cup butter melted (1.5 sticks)
  • ¾ cup milk
  • 1 teaspoon vanilla bean paste
  • 4 eggs
  • 1/3 cup granulated sugar - for filling
  • 3 tablespoons cinnamon - for filling


  • Icing
  • 2 cups powdered sugar
  • 1 teaspoon vanilla bean paste
  • 4-6 tablespoons orange juice (can substitute milk if necessary)


  • Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  • Combine cake mix, vanilla pudding mix, melted butter, vanilla, and milk using an electric mixer. Add eggs one at a time, beating between each addition. Continue to beat for an additional 7 minutes; the batter should be relatively fluffy.
  • In a separate bowl, combine sugar and cinnamon.
  • Pour half of cake batter into bundt pan. Evenly cover with cinnamon sugar mixture before covering with the remaining cake batter.
  • Bake for 45 - 60 minutes; the cake is done when a skewer placed in the depths of the cake comes out clean.
  • Allow to cool in pan for 10 minutes before carefully removing from pan to cool completely.
  • While the cake is cooling, prepare icing by whisking together powdered sugar and orange juice. Ice cake once it has cooled completely.
Keyword breakfast, coffee, coffee cake