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Walton's Mountain Coffee Cake

1/2 cup pecan halves
2 packages 15 oz white dinner-roll dough
1 package butterscotch pudding mix, four serving size
1 cup brown sugar
1/2 cup butter
1/8 teaspoon cinnamon

Generously grease a 10" fluted pan. Sprinkle pecans in the
bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter and cinnamon until the butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours. Uncover and bake in 350° oven about 30 minutes or until top is golden.

Immediately invert coffee cake onto a serving tray or plate. Let stand about 15 minutes to cool slightly before serving.

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