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Streusel Spice Cake

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1972

Relish this spiced cake packed with coconut, chocolate, nuts and a hint of cinnamon – a lavish dessert. 

Rose DeDominicis of Verona, Pennsylvania, won the Pillsbury Bake-Off with this simple, sweet bread recipe.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.


For the cake

  • (18.25-ounce) package Pillsbury Moist Supreme Yellow Cake Mix
  • 3/4 Cups milk
  • 1/2 Cup margarine or butter, softened
  • 5 eggs
  • 1/4 Cup coconut
  • 1/4 Cup chopped nuts
  • 1 Ounce unsweetened chocolate, melted

For the filling

  • 1/2 Cup coconut
  • 1/2 Cup chopped nuts
  • 1/2 Cup firmly packed brown sugar
  • 2 Tablespoons Pillsbury BEST All Purpose or Unbleached Flour
  • 2 Teaspoons cinnamon

For the glaze

  • 1 Cup powdered sugar
  • 1 Tablespoon margarine or butter, softened
  • 2-3 Tablespoons milk


For the cake

Heat oven to 350 degrees F.

Grease and flour 10-inch tube or 12-cup fluted tube cake pan.

In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts.

With spoon, marble chocolate through batter. Pour half of batter (about 2 cups) into greased and floured pan.

For the filling

In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling.

Bake at 350 degrees F for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

For the glaze

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake.