Butterscotch caramel coffee cake recipe
Butterscotch Caramel Coffee Cake recipe
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- 1 package frozen dinner rolls (about 24)
- 1/2 cup sugar
- 1-1/2 teaspoons cinnamon
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- One 4-ounce package butterscotch pudding (not instant)
- 1 stick butter, sliced
Spray a bundt pan or angel food cake pan with non-stick spray. Place ingredients in the order given. Bake at 350 degrees for 30 minutes. Cover with foil after baking 15 minutes.
Reference: Butterscotch caramel coffee cake recipe
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