Quick Caramel Coffee Cake
A quick and indulgent caramel coffee cake featuring sweet pudding, pecans, and a soft dough base, perfect for breakfast or dessert, delighting fans of rich, nutty flavors.
Ingredients
Instructions
- Grease the bottom of a Bundt pan with shortening or butter.
- Place half of the chopped pecans in the bottom of the pan.
- Arrange all frozen dinner rolls evenly in the pan over the nuts.
- Sprinkle the dry pudding mix over the dough balls.
- Top with the remaining chopped pecans.
- In a bowl, cut together the butter and brown sugar to make crumbs.
- Sprinkle these crumbs evenly over the top of the cake.
- Cover the pan and set in a cold oven overnight.
- In the morning, preheat the oven to 350°F (175°C).
- Bake the cake for about 30 minutes or until done.
- Let the cake stand in the pan for about 5 minutes.
- Invert the pan onto a serving plate to serve warm.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have frozen dinner rolls, you can substitute with homemade dough or store-bought bread rolls. Make sure to use a good quality pudding mix for the best taste. For added texture, try mixing in some chocolate chips or dried fruit with the pecans. This cake is also great served with a scoop of vanilla ice cream.
Serving Suggestions
This Quick Caramel Coffee Cake is perfect for breakfast or brunch, and pairs beautifully with a hot cup of coffee. Serve it warm for the best experience, and consider adding a dollop of whipped cream or a drizzle of caramel sauce on top. It also makes a delightful dessert when served alongside a refreshing Shredded Carrot Salad to balance the sweetness.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or place in a preheated oven at 350°F (175°C) for 5-10 minutes to restore its fresh-baked flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Caramel Coffee Cake contains roughly 335 calories, with 1g protein, 19g carbohydrates, and 19g fat.
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 prepare the cake in advance?
Absolutely! You can assemble the cake the night before and let it sit in the cold oven overnight. This allows the flavors to meld beautifully. Just remember to preheat the oven in the morning before baking.
What can I substitute for pecans?
If you're not a fan of pecans or have an allergy, you can easily substitute them with walnuts or almonds. Both will add a nice crunch and complement the sweetness of the cake.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time to prevent overcooking.
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).