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Butterscotch Caramel Spice Cake Coffee Cake

This Butterscotch & Caramel Spice Cake Coffee Cake recipe can be prepped in under 10 minutes flat... seriously! Starts with a spice cake mix, full of butterscotch chips and caramel bits, and a boatload of cinnamon-sugar swirl!
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 box spice cake mix
  • 1 box instant butterscotch pudding
  • 4 eggs
  • 1 c. sour cream reduced-fat is fine
  • 1/4 c. vegetable oil
  • 1 c. butterscotch chips
  • 1 c. caramel baking bits
  • 1/2 c. sugar
  • 2 tsp. cinnamon
  • 1 jar caramel or butterscotch sauce

Instructions

  • In a large bowl, combine spice cake mix, butterscotch pudding, eggs, sour cream, and oil.
  • Fold in butterscotch chips and caramel bits.
  • In a small bowl, stir together sugar and cinnamon.
  • Spray a large tube pan or bundt pan with non-stick spray.
  • Spread half the batter into the tube pan, and sprinkle with half the cinnamon-sugar mixture.
  • Swirl lightly with a knife.
  • Spread remaining batter into pan, and sprinkle with remaining cinnamon-sugar mixture.
  • Swirl lightly with a knife.
  • Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
  • Remove to a wire rack to cool for 10 minutes, then invert onto a serving plate. Do not cool completely in the pan - it will stick.
  • Serve warm with caramel or butterscotch sauce.