BUTTERSCOTCH COFFEE CAKE

April 21, 2010

Recipe By :
Serving Size : 16
Preparation Time: 0:00
Categories : Bread Breakfast

1 package frozen dinner rolls (Rich’s)
1/2 cup sugar
1 package butterscotch pudding mix
1 tablespoon cinnamon
1 stick butter — melted
1 cup pecans — chopped

Place rolls in greased bunt pan. Mix dry ingredients together and sprinkle on rolls. Pour melted butter over top and then pecans on top. If you place the pecans in the bottom they will be on top when finished.

Cover and let stand over night.

Bake at 350° for 30 minutes. Invert onto plate to serve.


Per Serving (excluding unknown items): 145 Calories; 10g Fat (61.7% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

NOTES: Originally from Mother. She got it from a friend in Florida.

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