Caramel & Streusel Coffee Cake



1 box extra moist yellow cake mix
1 box instant vanilla pudding (small)
3/4 c vegetable oil
3/4 c water
4 eggs
1 Tbsp each – butter extract/ flavoring and vanilla extract
1/4 c caramel ice cream topping, heated
1/4 c white sugar
1/4 c packed light brown sugar
1 Tbsp cinnamon (more if you like more cinnamon flavor)
1/3 c bisquick® mix
3-4 Tbsp cold butter, cut into small pieces… (place in freezer to get them cold)
3/4 c powdered sugar
1-2 Tbsp hot milk or cream
1 Tbsp melted butter or ( ½ t. butter extract/flavoring if preferred)
1/3 c softened cream cheese
1/4 tsp vanilla extract



1. Preheat oven to 350. (I use the convection setting which takes off about 10 minutes baking time). Spray a 9×13-glass(must be glass) baking pan with cooking spray. Add first 5 ingredients to mixer in order given. Beat exactly 8 minutes at medium speed. Add butter and vanilla extract. Pour the batter into oiled pan. Sprinkle the streusel mix over top. Take a knife (I use a chop stick…it works great) and swirl the streusel throughout making sure to go only about 1″ deep into the batter by making “S” swirls, and then drizzle the caramel topping over this.
2. Bake @350 on middle rack for 40–45 minutes, or until toothpick inserted in the middle comes out clean. After removing from oven, let sit on wire rack for a few minutes.
3. For the glaze Warm the milk/cream. Whip cream cheese, adding milk/cream, butter/butter extract and powdered sugar, mixing well to blend. Add vanilla and stir until smooth and creamy.
4. While cake is still quite warm, drizzle with Glaze, then cool completely on rack

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