Sara Lee Butter Coffee Cake

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Craving a sweet breakfast treat? This Sara Lee butter coffee cake recipe is perfect for you. It’s easy to make and tastes just like the store-bought version. You can whip up this moist and fluffy cake in just 45 minutes with simple ingredients you probably already have in your kitchen.

The recipe uses a yellow cake mix as its base, making it quick and simple to prepare. You’ll love the cinnamon sugar swirl and the delicious glaze on top. It’s great for a weekend brunch or a special weekday breakfast treat.

Exact Ingredients List

Here’s a breakdown of everything you’ll need to make this yummy Sara Lee butter coffee cake:

For the cake:
• 1 box (15.25 oz) yellow cake mix
• 1 box (3 oz) instant vanilla pudding
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 eggs
• 1 tablespoon butter flavor extract
• 1 tablespoon vanilla extract

For the cinnamon sugar:
• 1/2 cup granulated sugar
• 2 tablespoons cinnamon

For the glaze:
• 1 cup powdered sugar
• 1 tablespoon hot milk
• 1/2 teaspoon butter flavor extract
• 1/4 teaspoon vanilla extract

Make sure you have all these ingredients ready before you start baking. The cake mix and pudding mix are key for getting that perfect texture. Don’t forget the butter and vanilla extracts – they give the cake its signature flavor!

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.

Mix the cake ingredients in a large bowl. Beat the yellow cake mix, instant pudding, water, eggs, and oil with an electric mixer for 8 minutes at medium speed. Add butter extract and vanilla, then mix well.

Pour half the batter into your greased pan. Mix cinnamon and sugar in a small bowl. Sprinkle half of this mixture over the batter.

Add the rest of the batter on top. Sprinkle the remaining cinnamon sugar over it. You can swirl the batter with a knife if you like.

Bake for 30-35 minutes. Check if it’s done by inserting a toothpick into the center – it should come out clean.

While the cake bakes, make the glaze. Mix powdered sugar, hot milk, butter extract, and vanilla until smooth.

Pour the glaze over the warm cake. Serve and enjoy your homemade Sara Lee butter coffee cake!

Possible Substitutes List & Recipe Variations

Want to switch things up? Try these tasty alternatives for your Sara Lee butter coffee cake:

Cake Mix Options:

• White cake mix for a lighter color
• Chocolate cake mix for a cocoa twist

Flavor Swaps:

• Almond extract instead of vanilla
• Lemon zest for a citrusy kick

Sugar Substitutes:

• Brown sugar in place of white for a richer taste
• Coconut sugar for a subtle caramel flavor

Add-Ins:

• Chopped nuts (walnuts or pecans) in the cinnamon sugar mix
• Mini chocolate chips sprinkled between layers

Topping Ideas:

• Cream cheese frosting instead of glaze
• Streusel topping for extra crunch

You can also try these fun variations:

1. Apple Cinnamon: Add diced apples to the batter
2. Blueberry Swirl: Mix in fresh or frozen blueberries
3. Pumpkin Spice: Replace some oil with canned pumpkin and add pumpkin pie spice

Remember, baking is all about creativity! Feel free to mix and match these ideas to create your perfect coffee cake.

Tips, Tricks & Storing

Use room temperature ingredients for better mixing. This helps create a smoother batter and more even baking.

Don’t overmix the batter. Mix just until everything is combined to keep the cake tender and fluffy.

For extra richness, replace the water with milk. This small change can make the cake even more delicious.

Add nuts or chocolate chips to the batter for extra flavor and texture. Sprinkle them on top of the first layer of batter before adding the cinnamon sugar.

Store your coffee cake at room temperature in an airtight container for up to 3 days. It will stay moist and tasty.

To keep it fresh longer, put it in the fridge. It will last up to a week. Just warm it up a bit before eating.

Freeze individual slices wrapped in plastic wrap and aluminum foil. They’ll keep for up to 3 months. Thaw at room temperature when you’re ready to eat.

Make the glaze right before serving for the best taste and texture. If you make it ahead, it might soak into the cake too much.