butterscotch coffee cake

Made from freshly baked frozen bread dough that&#039;s wrapped in a caramelized, chopped pecan glaze of butterscotch pudding and brown sugar is this decadent Butterscotch Coffee Cake recipe. Quickly prep this coffee cake the night before and bake it the next morning for a stress-free breakfast!

Butterscotch Coffee Cake

pecans

bread loaf (thawed for at least 45 minutes)

brown sugar

Butterscotch pudding, cook & serve(not instant) (1 package)

butter (1 stick)

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

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.

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

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.

Prepare the night before:

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.

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.

The next morning:

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Top 1 butterscotch coffee cake recipes from across the web

The most viewed butterscotch coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Butterscotch Coffee Cake

The most viewed butterscotch coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine