Waltons Mountain Coffee Cake
Yield
1 cakePrep
25 minCook
35 minReady
13 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
pecan halves
|
|
| 30 | ounces |
frozen dinner roll dough
white |
* |
| 1 | package |
instant pudding mix
butterscotch, 4 serving size |
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
butter
or margarine |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pecan halves
|
|
| 867 | ml/g |
frozen dinner roll dough
white |
* |
| 1 | package |
instant pudding mix
butterscotch, 4 serving size |
|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
butter
or margarine |
|
| 0.6 | ml |
cinnamon
ground |
|
Directions
Generously grease a 10 in fluted tube 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 or margarine along with cinnamon until butter is melted.
Pour butter mixture over pudding mix and dough balls in the tube pan.
Cover and refigerate for 12 to 24 hrs.
Uncover and bake 350℉ (180℃) oven about 35 minutes or until top is golden brown.
Immediately invert coffee cake onto a good size serving tray.
This gets a bit messy! Let stand about 15 minutes to cool slightly.
