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–+ servings
Christmas Morning Coffee Cake

Irresistibly Moist Christmas Morning Coffee Cake Recipe

A delightful Christmas Morning Coffee Cake enriched with sherry, perfect for festive gatherings and cozy breakfasts.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 box Yellow Cake Mix Choose a high-quality brand.
  • 1 box Vanilla Instant Pudding Large box; can substitute with French vanilla.
  • 3/4 cups Oil Vegetable oil preferred.
  • 3/4 cups Sherry Can use non-alcoholic sherry.
  • 2 teaspoons Vanilla extract Adds depth of flavor.
  • 4 large Eggs Room-temperature for better incorporation.
  • 1 tablespoon Butter For greasing the bundt pan.
For the Filling
  • 1/2 cup Granulated Sugar Light brown sugar can be substituted.
  • 1 tablespoon Cinnamon Can increase for a spicier taste.
  • 1/2 cup Chopped Nuts Pecans or walnuts; toasting enhances flavor.
For the Finishing Touch
  • Powdered Sugar For dusting the cooled cake.

Equipment

  • Bundt pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine yellow cake mix, vanilla instant pudding mix, oil, eggs, sherry, vanilla extract, and melted butter. Mix on high speed for about 7 minutes until the batter is smooth and fluffy.
  2. In a separate bowl, mix together granulated sugar, cinnamon, and chopped nuts. Stir until evenly combined.
  3. Grease the bundt pan generously with butter and preheat your oven to 350°F.
  4. Pour half of the prepared batter into the greased bundt pan, gently tapping to remove air bubbles.
  5. Sprinkle the nut mixture evenly over the first layer of batter.
  6. Spread the remaining batter over the nut filling.
  7. Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a cooling rack.
  9. Once the cake has cooled, dust the top with powdered sugar.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Allow cake to cool completely to prevent breakage when inverting it. Store leftovers in an airtight container at room temperature for up to 3 days.

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