OVERNIGHT COFFEE CAKE
OVERNIGHT COFFEE CAKE
Ingredients
- 1 pkg. frozen cloverleaf roll dough (about 24 rolls)
- 1 (4 serving size) pkg. vanilla pudding mix (not instant)
- 1/2 c. brown sugar
- 1/2 c. pecans chopped
- 1 stick oleo, melted
Instructions
- 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
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