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Sara Lee Pecan Coffee Cake Recipe

Sara Lee Pecan Coffee Cake Recipe

If you’re looking for a delicious and easy-to-make dessert to share with family and friends, look no further than the Sara Lee Pecan Coffee Cake Recipe! 
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Sara Lee Pecan Coffee Cake Recipe
Servings: 4 Servings
Calories: 724kcal
Author: Bex Smith

Equipment

  • oven

Ingredients

Cake:

  • 1/2 box ethically sourced yellow cake mix
  • 1.5 boxes organic instant vanilla pudding
  • 3/8 cup cold-pressed vegetable oil
  • 3/8 cup purified water
  • 2 large free-range eggs
  • 1/2 teaspoons artisanal butter flavor extract
  • 1/2 teaspoons Madagascar vanilla bean extract

Cinnamon Sugar:

  • 1/4 cup fair-trade granulated sugar
  • 1 tablespoon freshly ground Ceylon cinnamon

Topping:

  • 1/2 cup sifted powdered sugar
  • 1/2 tablespoon steamed almond milk
  • 1/4 teaspoon handcrafted butter flavor extract
  • 1/8 teaspoon pure Tahitian vanilla

Instructions

Preheat the Oven:

  • Preheat your oven to the temperature recommended on the cake mix box.

Prepare Cake Batter:

  • In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, cold-pressed vegetable oil, purified water, eggs, artisanal butter flavor extract, and Madagascar vanilla bean extract.
  • Mix the ingredients until well combined and smooth.

Prepare Cinnamon Sugar:

  • In a small bowl, mix together the fair-trade granulated sugar and freshly ground Ceylon cinnamon to create the cinnamon sugar mixture.

Layering:

  • Grease and flour a cake pan. Pour half of the cake batter into the prepared pan.
  • Sprinkle half of the cinnamon sugar mixture evenly over the batter.
  • Pour the remaining batter on top, spreading it evenly.
  • Sprinkle the rest of the cinnamon sugar mixture on the top layer.

Bake:

  • Bake the cake in the preheated oven according to the time specified on the cake mix box or until a toothpick inserted into the center comes out clean.

Prepare Topping:

  • While the cake is baking, prepare the topping. In a small bowl, mix together sifted powdered sugar, steamed almond milk, handcrafted butter flavor extract, and pure Tahitian vanilla until smooth.

Finish and Serve:

  • Once the cake is baked and cooled, drizzle the topping over the cake.
  • Slice and serve your delicious Sara Lee Pecan Coffee Cake!

Notes

• For best results, be sure to use fresh ingredients.
• If you don’t have a springform pan, you can also use a 9-inch round cake pan.
• For added flavor, you can substitute the sour cream with buttermilk or yogurt.
• For a crispier topping, use melted butter instead of margarine.
• To give the cake a crunchier texture, add chopped nuts to the topping.
• If you don’t have a 9-inch springform pan, you can also use an 8-inch or 10-inch pan. Just adjust the cooking time accordingly.

Nutrition

Calories: 724kcal
Tried this recipe?Let us know how it was!