OVERNIGHT COFFEE CAKE
 
Ingredients
  • 1 pkg. frozen cloverleaf roll dough (about 24 rolls)
  • 1 (4 serving size) pkg. vanilla pudding mix (not instant)
  • ½ c. brown sugar
  • ½ c. pecans chopped
  • 1 stick oleo, melted
Instructions
  1. Separate frozen roll dough into pieces (each cloverleaf makes 3 pieces). Combine dry pudding mix with brown sugar and pecans. Melt oleo. Place pieces of frozen roll dough in a well buttered Bundt pan (do not use angel food pan; butter leaks out). Pour melted butter over frozen dough and sprinkle with pudding mixture. Leave cake pan out overnight; the dough rises beautifully by morning. Bake at 350 degrees for 30 minutes. Invert on serving plate to serve. Sticky, but good.
Notes
Mary Elizabeth Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/overnight-coffee-cake/