A delightful coffee cake with a rich butterscotch and cinnamon flavor, perfect for breakfast or brunch.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick and comes out easily.
In a large mixing bowl, combine the cake mix, butterscotch pudding mix, vanilla pudding mix, eggs, water, and vegetable oil.
Mix until just combined to avoid overmixing, which can make the cake dense.
Pour half of the batter into the prepared baking pan.
Spread the batter evenly for a uniform layer.
Sprinkle half of the brown sugar and cinnamon mixture over the batter.
Distribute the topping evenly for consistent flavor.
Pour the remaining batter over the topping layer.
Gently spread the batter to cover the topping.
Sprinkle the remaining brown sugar and cinnamon mixture on top.
Ensure the topping covers the batter completely for a sweet crust.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Let the cake cool in the pan for 15 minutes before slicing and serving.
Cooling the cake helps it set and makes slicing easier.
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