Description

This Cake Mix Coffee Cake is an easy-to-make, moist, and flavorful coffee cake perfect for any occasion. Using a yellow cake mix combined with instant vanilla pudding mix, sour cream, and fresh orange zest, it delivers a tender crumb with a luscious citrus twist. A crunchy cinnamon-pecan swirl adds texture and warmth, while a bright orange glaze drizzled on top finishes the cake beautifully.

Ingredients

Scale

Cake Batter

1 package (13.25 ounces) yellow cake mix (Betty Crocker Super Moist recommended)
3.4 ounce package instant vanilla pudding mix
1 cup sour cream
4 large eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon orange zest (from 1 orange)

Swirl Topping

⅔ cup chopped pecans
⅓ cup light brown sugar
2 teaspoons ground cinnamon

Orange Glaze

½ cup powdered sugar
About 1½ tablespoons fresh orange juice (from the same orange used for zest)

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Instructions

Preheat and prepare pan: Preheat the oven to 350 °F (175 °C). Grease a 13 x 9-inch baking pan with nonstick cooking spray and set it aside to use later.
Mix the batter: In a large bowl, combine the yellow cake mix and the instant vanilla pudding mix. Add the sour cream, eggs, vegetable oil, vanilla extract, and 1 teaspoon of freshly grated orange zest. Using an electric mixer, beat on medium speed for 2 minutes until all ingredients are fully incorporated and the batter is smooth.
Transfer batter to pan: Pour the prepared batter evenly into the greased baking pan and spread it out gently with a spatula as needed.
Prepare and swirl topping: In a small bowl, mix the chopped pecans, light brown sugar, and ground cinnamon together. Sprinkle this mixture evenly over the batter in the pan. Using a butter knife, cut into the batter and swirl the topping from side to side horizontally, then vertically lengthwise, to create a marbled swirl effect.
Bake the coffee cake: Place the baking pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake—it should come out clean when the cake is ready. Remove from the oven and allow the cake to cool in the pan on a wire rack for 30 minutes.
Prepare and drizzle glaze: While the cake cools, whisk together the powdered sugar and fresh orange juice in a small bowl. Add juice gradually until the glaze reaches a drizzling consistency that is thick but pourable. Drizzle this orange glaze evenly over the slightly cooled coffee cake for a bright, sweet finish.

Notes

You can substitute the yellow cake mix with a white or butter cake mix for slight variations in flavor.
If you prefer, replace the vegetable oil with melted butter for a richer taste.
Ensure the cake is cooled slightly before drizzling glaze to prevent it from melting off completely.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a nut-free version, omit the pecans and increase the cinnamon and brown sugar topping slightly for more flavor.