Mohamed Shili This delicious and easy Paula Deen Coffee Cake is a buttery, nutty treat perfect for breakfast or a cozy dessert. With its rich, gooey layers of brown sugar and pecans, this quick recipe uses simple, everyday ingredients. Let it rise overnight, bake in the morning, and enjoy the warm, pull-apart goodness with family or friends!
Recipe Ingredients:
- 16 to 18 frozen dinner rolls, unbaked
- 1 (3 oz) package butterscotch pudding mix (regular, not instant)
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1/2 cup butter, melted
How To Make Coffee Cake Recipe ?
- Prepare the Coffee Cake (Night Before): Place 16–18 frozen dinner rolls in a well-greased Bundt pan. Sprinkle 1 (3 oz / 85 g) package of dry butterscotch pudding mix evenly over the rolls. Add 1/2 cup / 100 g of brown sugar on top, followed by 1/2 cup / 60 g of chopped pecans. Drizzle 1/2 cup / 115 g of melted butter over everything. Cover with a damp towel or plastic wrap to prevent crusting. Let rise overnight at room temperature for 8–10 hours.
- Bake the Coffee Cake: Preheat your oven to 350°F / 175°C. Once risen, bake the coffee cake for 30 minutes until golden brown.
- Cool and Serve: Allow the Bundt pan to cool for 5 minutes before inverting it onto a serving plate. Serve warm by pulling apart chunks with forks.
Recipe Tips:
- Grease the Bundt Pan Well: Make sure to thoroughly grease the Bundt pan, including all the grooves, to prevent the coffee cake from sticking when you turn it out.
- Use Regular Butterscotch Pudding Mix: Only use regular, not instant, pudding mix for the best texture and flavor. Instant pudding won’t work for this recipe.
- Let the Dough Rise Fully: Be patient and allow the dough to rise overnight for at least 8 hours at room temperature. This ensures the rolls are light and fluffy.
- Cover Properly While Rising: Use a damp towel or tightly sealed plastic wrap to keep the dough moist and prevent a hard crust from forming on top.
- Cool Briefly Before Inverting: Let the coffee cake cool in the pan for 5 minutes after baking. This helps it set slightly, making it easier to remove without breaking.
How To Store Leftovers?
- Refrigerate: First, let the leftover coffee cake cool completely to room temperature. Then, store it in an airtight container or tightly wrap it with plastic wrap. Refrigerate for up to 3 days.
- Freeze: Allow the coffee cake to cool fully before wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, leave it in the refrigerator overnight, then bring it to room temperature before serving.
Nutrition Facts
- Calories: 371 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 30 mg
- Sodium: 200 mg
- Potassium: 100 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 1 g
- Sugars: 16 g
- Protein: 3 g
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Paula Deen Coffee Cake
Description
This delicious and easy Paula Deen Coffee Cake is a buttery, nutty treat perfect for breakfast or a cozy dessert. With its rich, gooey layers of brown sugar and pecans, this quick recipe uses simple, everyday ingredients. Let it rise overnight, bake in the morning, and enjoy the warm, pull-apart goodness with family or friends!
Ingredients
Instructions
- Prepare the Coffee Cake (Night Before): Place 16–18 frozen dinner rolls in a well-greased Bundt pan. Sprinkle 1 (3 oz / 85 g) package of dry butterscotch pudding mix evenly over the rolls. Add 1/2 cup / 100 g of brown sugar on top, followed by 1/2 cup / 60 g of chopped pecans. Drizzle 1/2 cup / 115 g of melted butter over everything. Cover with a damp towel or plastic wrap to prevent crusting. Let rise overnight at room temperature for 8–10 hours.
- Bake the Coffee Cake: Preheat your oven to 350°F / 175°C. Once risen, bake the coffee cake for 30 minutes until golden brown.
- Cool and Serve: Allow the Bundt pan to cool for 5 minutes before inverting it onto a serving plate. Serve warm by pulling apart chunks with forks.
Notes
- Grease the Bundt Pan Well: Make sure to thoroughly grease the Bundt pan, including all the grooves, to prevent the coffee cake from sticking when you turn it out.
- Use Regular Butterscotch Pudding Mix: Only use regular, not instant, pudding mix for the best texture and flavor. Instant pudding won’t work for this recipe.
- Let the Dough Rise Fully: Be patient and allow the dough to rise overnight for at least 8 hours at room temperature. This ensures the rolls are light and fluffy.
- Cover Properly While Rising: Use a damp towel or tightly sealed plastic wrap to keep the dough moist and prevent a hard crust from forming on top.
- Cool Briefly Before Inverting: Let the coffee cake cool in the pan for 5 minutes after baking. This helps it set slightly, making it easier to remove without breaking.
Paula Deen Coffee Cake
