Colorado Coffee Cake
A delightful overnight coffee cake with pecans, brown sugar, and butterscotch pudding, perfect for breakfast or brunch gatherings, offering sweet, nutty flavors with a tender crumb.
Ingredients
Instructions
- Generously grease a 10-inch 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 the brown sugar, butter, and cinnamon until butter is melted.
- Pour the butter mixture over the pudding mix and dough balls in the tube pan.
- Cover and refrigerate for 12 to 24 hours.
- Uncover and bake in a 350°F oven about 30 minutes or until the top is golden brown.
- Immediately invert the coffee cake onto a serving platter.
- Let stand about 15 minutes to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
555
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).