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2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
Sink your teeth into something sweet with our Butterscotch Coffee Cake recipe. Utilizing JELL-O® Butterscotch Flavor Instant Pudding for a quick prep time, Butterscotch Coffee Cake is a fancifully fun take on traditional coffee cakes.
What You Need
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16 European-style cookies for coffee (speculoos cookies), finely crushed
1 cup PLANTERS Walnut Halves, finely chopped
1/4 cup cold butter, cubed
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
3/4 cup plus 1 tsp. milk, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. powdered sugar

Heat oven to 350°F.
Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.