Butterscotch Coffee Cake

Name: Butterscotch Coffee Cake
Prep time: 10 min
Cook time: 30 min
Ingredients: ¾ cup chopped pecans; 1 frozen bread loaf (thawed for at least 45 minutes); ¾ cup packed brown sugar; 3.5 ounces Butterscotch pudding, cook & serve(not instant) (1 package ); ½ cup butter (1 stick)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 12

Author : Julie - The Recipe Life

butterscotch coffee cake

Ingredients

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¾ cup chopped pecans1 frozen bread loaf (thawed for at least 45 minutes)¾ cup packed brown sugar3.5 ounces Butterscotch pudding, cook & serve(not instant) (1 package)½ cup butter (1 stick)

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Instructions

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Step 1

Lightly grease the bundt cake pan with cooking spray and sprinkle the chopped pecans around the bottom to make an even layer

Step 2

Take the slightly thawed bread dough and cut it into 12 equal pieces. Then layer them on top of the chopped pecans in the cake pan.

Step 3

Mix the butterscotch pudding package and brown sugar. Sprinkle that evenly on top of the bread dough pieces.

Step 4

Completely melt the butter and drizzle it on top of the brown sugar and pudding mixture. Let the butterscotch coffee cake rise overnight on the counter. Do NOT refrigerate.

Step 5

After the bread dough has risen, bake it at 350 degrees Fahrenheit for 30 minutes. The top should be a rich golden brown. Remove the cake from the oven and let it sit for a minute or two.

Step 6

Take a slightly larger serving plate and invert(or remove) the coffee cake onto the plate. Serve immediately. The glaze will harden as it cools.