Pecan Coffee Cake Recipe
Pecan Coffee Cake Recipe photo by Taste of Home

Pecan Coffee Cake Recipe

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"Mom serves this nutty coffee cake for Christmas breakfast each year," shares Becky Wax of Tuscola, Illinois. "The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-15 servings


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) sour cream
  • 4 eggs
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped pecans
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners' sugar
  • 2 tablespoons orange juice

Nutritional Facts

1 piece: 335 calories, 16g fat (4g saturated fat), 67mg cholesterol, 332mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 4g protein


  1. In a large bowl, combine the first six ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack. Yield: 12-15 servings.
Originally published as Pecan Coffee Cake in Quick Cooking July/August 2000, p46

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Reviewed Mar. 27, 2016

"To take this delicious coffee cake to the next level add orange zest to the batter and replace half the vanilla extract with orange extract. It compliments the orange in the icing and gives a fresh scent to the coffee cake. I also add 1/2 cup of brown sugar to the cinnamon topping mixture to take it over the top. Delicious!!"

Reviewed Feb. 6, 2016

"Delicious! I took this to a ladies meeting and was asked by several of them for the recipe. Very moist, will make again."

Reviewed Nov. 13, 2014

"I used a glass pan for this, it took about 50 mins to bake. This is an excellent recipe!!!!!"

Reviewed Oct. 13, 2014

"Crunchy, moist, and flavorful. It's so good, I don't even make the sugar drizzle for the top. It's fine without it!"

Reviewed Jul. 15, 2013

"My family thought this was ok, but no one raved about it. I tried to really swirl the topping into the cake, but most of the topping stayed near the top. It might be better to let the cake cool before drizzling the glaze because it all my glaze just seeped into the warm cake (i.e., it did not look the photo)."

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