Butterscotch Caramel Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Prepare this the night before and then bake it the next day. It is very easy and good. I found this on a Bed & Breakfast web site but have tweaked it since. Did not include the waiting to proof time - overnight. Ingredients:
1 (24 count) package frozen dinner rolls |
1/4 cup brown sugar or 1/4 cup splenda brown sugar blend |
1/4 cup white sugar or 1/4 cup splenda granular |
1 1/2 teaspoons cinnamon |
1/2 cup chopped pecans |
1 (4 ounce) package butterscotch pudding mix, & not instant (not sugar free) |
1/2 cup butter or 1/2 cup margarine, sliced |
butter-flavored cooking spray |
Directions:
1. Night Before Preparation:.
2. Spray angelfood cake pan or bundt pan with butter-flavored cooking spray.
3. Place ingredients in pan in order - just the way they appear.
4. Leave covered on counter overnight.
5. Next Day:.
6. Preheat oven to 350°F.
7. Bake for 30 minutes.
8. Cover with foil after 15 minutes.
9. Now - you can enjoy.
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