Monday, January 21, 2013

Carmel Nut Coffee Cake

20 Rhoades frozen dinner rolls (room temperature)
1 pkg. butterscotch pudding (not instant)
1 c. brown sugar
1 cube margarine
1 c. nuts

Grease bundt pan. Sprinkle with 1/2 of pudding on bottom of pan. Next add chopped nuts. Melt margarine and brown sugar together. Cut rolls in halves or quarters. Drop into pan, distributing evenly. Sprinkle remaining pudding mix over roll pieces as each layer is added. Drizzle melted sugar and margarine mixture over all. Cover with tin foil. Set in oven to rise overnight. Next morning, remove foil.
Bake at 350 degrees for 30 minutes. Cool for 5 minutes. Then invert over serving platter.

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