BUTTERSCOTCH PULL-APART COFFEE CAKE
Serves: 12
BUTTERSCOTCH PULL-APART COFFEE CAKE
Ready in: 15 MinTotal time: 15 Min
Plan a couple of hours of proof time to allow the cake to rise before baking… But know that this deliciously sweet and gooey cake is worth the wait!
Ingredients
- 1 24-count package of frozen dinner rolls, thawed but not risen
- 1/2 cup brown sugar
- 1 4-ounce box of Cook & Serve butterscotch pudding
- 1 stick unsalted butter, cut into pieces
Instructions
- Grease a standard-size Bundt pan. To prepare to assemble the cake, cut each thawed dinner roll in half. Combine the pudding mix and brown sugar in a small mixing bowl. Arrange a layer of the dinner rolls in the bottom of the pan and sprinkle with the brown sugar mixture. Repeat layering the rolls and sprinkling the mixture, until all the rolls are used up. Cover the pan with a towel and place it in a warm place to rise for approximately 2 hours.
- When rolls have risen to the top of the Bundt pan, preheat the oven to 350°F. Dot the top of the proofed cake with the pieces of butter. Bake the coffee cake for 30 minutes or until the top is golden brown. Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes. Turn the Bundt pan onto a serving plate. Serve the coffee cake warm.
