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“I have not tried this coffeecake. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006. I plan to use Splenda for baking for the sugar, a homemade cake mix, and sugar free pudding. I do not plan to use a glaze.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon; set aside. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, butter flavoring, vanilla and remaining pecans. Beat on medium speed for 2 minutes.
  2. Pour half of the batter into a greased 13x9x2-inch baking pan. Sprinkle with reserved pecan mixture. Carefully spread remaining batter over top. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
  3. In a bowl, combine confectioners' sugar and butter flavoring; add enough milk to achieve desired consistency. Drizzle over coffeecake.

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