Monday, July 8, 2013

EASY BUTTERSCOTCH COFFEE CAKE

1 pkg (25-oz) frozen white dinner rolls
1/2 cup granulated sugar
1 pkg (3.5-oz) butterscotch pudding and pie filling mix
1 tbsp ground cinnamon
1/2 cup butter, melted
1 cup chopped pecans

Grease and 12-cup fluted tube pan.

Place the frozen rolls in the bottom of the prepared pan.

In a small bowl combine the sugar, pudding mix, and cinnamon.

Pour the melted butter over the sugar mixture.

Sprinkle the chopped pecans over all.

Cover with plastic wrap and let rise in a warm place (80-85 degrees) 5 1/2 to 6 1/2 hours or until doubled in size.  (If you want to have in the morning, you may let rise overnight for around 8 hours.)

Preheat oven to 350 degrees.

Bake cake at 350 degrees for 30 to 35 minutes or until golden brown.

Remove from oven and invert onto a plate immediately.  Serve while warm.

Yield: Approximately 16 servings.

Note: File Photo

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