Deb's Breakfast Cake

This is the overnight breakfast cake that practically makes itself. Toss frozen dinner rolls into a Bundt pan, drown them in melted butter, and blanket the top with a mix of vanilla pudding, brown sugar, and pecans.

Cover it up and let it rise on the counter overnight.

Come morning, just slide the pan into the oven. Thirty minutes later you’ve got a warm, sticky, pull-apart cake with a gooey caramel-pecan coating.

Five ingredients. Zero stress. Maximum breakfast glory.

Kitchen Tips

• Let the rolls rise overnight on the counter, not in the fridge; they need room temperature to puff up properly
• Place a baking sheet underneath the Bundt pan to catch any butter drips
• Flip the cake out of the pan immediately after baking while the caramel is still hot and liquid