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.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
* % 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).