Here’s another pass at a post about an absolutely delicious coffeecake. Don’t judge it by the plain appearance in the picture. If you want to serve it for a special occasion a bit of powdered sugar on top would dress it up a bit. I like it plain. It is truly one of the moistest cakes I’ve ever eaten. I bake it over and over again, and it is a favorite of everyone in the family.

It might be a “Plain Jane” kind of cake, but the taste and moistness cannot be beat. It is super-easy since it uses a cake mix as its base. Add a box of instant pudding, a few extra ingredients and you have one of the best coffeecakes ever. A bonus: it freezes perfectly. The coffeecake can also be dolled up a bit with a simple powdered sugar and milk drip icing, but I prefer it plain. As with many baked items, it is better the second day. Enjoy!

Rita’s Coffeecake

1 pkg yellow cake mix (not butter)

1/2 Cup oil

1 Cup water

4 eggs

1 pkg INSTANT vanilla pudding

1/2 tsp baking powder

1 tsp vanilla (I’ve forgotten this and it tastes just fine)

Topping:

4 tsp sugar

2 tsp Cinnamon

1 Cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease and flour sides of bundt or tube pan, or use Pam. Sprinkle 1/3 of topping in bottom of pan. Add half of the batter. Sprinkle on the remaining topping and then finish with adding the rest of the batter. Bake 50 – 60 minutes.