Pecan Breakfast Cake
A rich, comforting breakfast cake with pecans, brown sugar, and warm cinnamon, perfect for overnight preparation and ideal for sharing with family or friends.
Ingredients
Instructions
- Butter a tube cake or Bundt cake pan.
- Put chopped pecans in the bottom of the pan.
- Evenly scatter frozen rolls over the pecans in the pan.
- Sprinkle instant butterscotch pudding mix over the rolls.
- Sprinkle brown sugar evenly over the pudding.
- Sprinkle cinnamon over the brown sugar.
- Drizzle melted margarine over all the ingredients.
- Cover the pan with aluminum foil.
- Leave the pan set out on the counter overnight to rise and set.
Tips & Substitutions
For a richer flavor, consider toasting the pecans before adding them to the cake pan. If you can’t find frozen rolls, homemade dough can be used as a substitution. You can also try using vanilla pudding instead of butterscotch for a different twist. Ensure the margarine is evenly drizzled to avoid dry spots.
Serving Suggestions
This cake is perfect for brunch and pairs beautifully with fresh fruit or yogurt for a refreshing contrast. A drizzle of maple syrup or a dusting of powdered sugar can elevate the presentation. Serve alongside coffee or tea for a delightful morning treat. For a heartier meal, pair it with a side of scrambled eggs or a salad.
Storage & Reheating
Leftover Pecan Breakfast Cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Breakfast Cake contains roughly 696 calories, with 7g protein, 93g carbohydrates, and 34g fat. It is a good source of iron (16% of the Daily Value), protein (14% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% of the Daily Value).
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).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake the night before and let it rise overnight as instructed. However, if you want to bake it later, cover it tightly with plastic wrap after assembling and refrigerate it. Allow it to come to room temperature before baking.
Can I use different nuts instead of pecans?
Absolutely! While pecans are traditional, you can substitute walnuts or almonds for a different flavor profile. Just be sure to chop them similarly to maintain the texture of the cake.
Is it possible to use fresh rolls instead of frozen?
Yes, you can use fresh rolls, but they may not rise and absorb the flavors in the same way as frozen rolls do. If you choose fresh, consider letting them sit out for a few hours to dry out slightly before assembling the cake.
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).