Monday, March 29, 2010

Paula Deen's Ultimate Coffee Cake

If you are ever in a pinch and need a breakfast or brunch item to bring to a gathering, this one is perfect.

I made this for brunch with my family the last time my sister was here visiting. It was nearly gone even before the eggs and pancakes came off the griddle. This is ooey and gooey and sticky sweet. I loved it!

The best part is that it is so easy to make. Throw it together the night before and bake it off in the morning. Your friends and family will thing you are so talented. Just nod, smile and say thank you. They don't need to know you didn't slave over this all morning!

**Against Me!, Don't Lose Touch** "Constant entertainment for our restless minds. Constant stimulation for epic appetites"

Ultimate Coffee Cake
Source: Paula Deen
Yield: 8 servings

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

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