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Chocolate cinnamon coffee cake with streusel topping dusted with powdered sugar on a white cake stand with a slice removed
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Diane Morrissey

Chocolate Cinnamon Coffee Cake

A super easy coffee cake made with box mix, layered with chocolate chips, coconut, pecans, and cinnamon sugar—perfect for Christmas morning.
Makes: 12 Slices
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes

Ingredients:  

  • 1 Box Yellow Cake Mix
  • 1 Small Box Vanilla Instant Pudding
  • 1 cup Sour Cream
  • 1 tsp. Vanilla
  • 4 Eggs
  • 1/2 cup Vegetable or Grapeseed Oil

Streusel

  • 2 cups Chocolate Chips
  • 1/2 cup Shredded Sweetened Coconut
  • 1/2 cup chopped Pecans or Walnuts
  • 1/2 cup Sugar
  • 2 tsp. Cinnamon

Instructions: 

  • Start by preheating the oven to 350 degrees F. Butter a bundt or tube pan and set aside. Whisk together the streusel toppings in a medium bowl and set aside.
  • In a separate large bowl, whisk together the pudding mix and the boxed cake mix. Then add the sour cream, eggs, vanilla, and oil. Whisk until it comes together, and then switch to a silicone spatula until the batter is smooth.
  • Now, pour half of the cake batter into the prepared tube or bundt pan and smooth out the batter with the silicone spatula. Then sprinkle half of the streusel mixture over the surface of the batter.
  • Then, top the streusel with the remaining half of the batter. Smooth the surface of the batter and sprinkle the remaining streusel over the top.
  • Place the pan on a rimmed sheet tray and place it in the preheated oven. Bake for 50-60 minutes, until a cake tester comes out dry.
  • Let the cake cool for 20 minutes or so before unmolding it. Invert it, then invert it again so the streusel topping is on top.

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