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Paula Deen’s Best-Ever Coffee Cake Recipe

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Ingredients

Adjust Servings:
16 - 18 unbaked frozen dinner rolls (use 14 rolls with a regular size bundt pan, otherwise it will 'overflow')
1 (3 ounce) package regular butterscotch pudding mix (not instant)
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1/2 cup butter, melted

Nutritional information

979
Calories
330 g
Calories From Fat
36.7 g
Total Fat
13.4 g
Saturated Fat
49.8 mg
Cholesterol
1369.4 mg
Sodium
138.6 g
Carbs
5.5 g
Dietary Fiber
30.9 g
Sugars
25.9 g
Protein
206g
Serving Size

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Paula Deen’s Best-Ever Coffee Cake Recipe

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    All of Paula's recipes I have made have been very good and this coffeecake was fantastic! This baked up nicely and loved the gooey, rich and nutty topping. Cant help going back in for seconds or thirds! Perfect sweet to go with our morning coffee. Would be nice to serve family and friends over the holidays. Made and reviewed for the Alphabet Tag game.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Ultimate Coffee Cake (Paula Deen), This coffee cake is incredibly sinful! I love that you put it together the night before and just bake it off in the morning So easy and delicious! Prep time does not include letting it rise overnight , All of Paula’s recipes I have made have been very good and this coffeecake was fantastic! This baked up nicely and loved the gooey, rich and nutty topping Cant help going back in for seconds or thirds! Perfect sweet to go with our morning coffee Would be nice to serve family and friends over the holidays Made and reviewed for the Alphabet Tag game , This was excellent! Served as part of our Christmas brunch I did put 18 rolls in the pan, because they looked so small, and the recipe on the package said to use all 24 They did rise above the edge of the pan, but didn’t overflow and make a mess – I would probably use 14 or 16 rolls next time I loved how easy this was to assemble – much easier than similar recipes I have tried, with the same result Thanks so much for posting!I also had good luck making a half batch (8 rolls) in a 10×5 loaf pan Reduce the baking time by a few minutes


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    Steps

    1
    Done

    The Night Before Place Frozen Rolls in Well Greased Bundt Pan.

    2
    Done

    Sprinkle Dry Pudding Mix Over Rolls, Sprinkle Brown Sugar Over Pudding Mix, Sprinkle Chopped Pecans Over Brown Sugar, Pour Melted Butter Over All.

    3
    Done

    to Prevent Dough from Forming a Hard Crust While It's Rising Overnight, Cover With a Damp Towel or Tightly Wrap With Plastic Wrap. Let Rise Overnight at Room Temperature About 8 to 10 Hours.

    4
    Done

    Preheat Oven to 350 Degrees.

    5
    Done

    Bake in Oven For 30 Minutes. Remove from Oven and Allow to Cool For 5 Minutes. Turn Pan Over Onto a Serving Platter to Remove. Serve by Pulling Apart Chunks With Forks.

    6
    Done

    Enjoy!

    7
    Done

    Update: You Are Right! I Didn't Realize That When I Was Making It, I Was Only Using 14 Rolls. I Tried It With 16 This Morning and While Rising, the Dough 'overflowed', I Can't Imagine Using 18. Maybe Paula Was Using a Bigger Bundt Pan? Anyway, With a Regular Sized Bundt, I've Found 14 Rolls to Work Out Great!

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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