Butterscotch Coffee Cake

Made from freshly baked frozen bread dough that’s wrapped in a caramelized, chopped pecan glaze of butterscotch pudding and brown sugar is this decadent Butterscotch Coffee Cake recipe. Quickly prep this coffee cake the night before and bake it the next morning for a stress-free breakfast!

We had rave reviews all around our house for this sweet and subtle butterscotch coffee cake. The caramelized pecans won over the older ones, and the sweet bread made the little ones all very happy. And when all the yummy cake was gone, we ate the cooled glaze like tack candy! Nothing was wasted. It’s the perfect way to start the day!

It’s easy to make, looks beautiful, and tastes delicious. This coffee cake made from butterscotch pudding was a total hit!

Coffee Cake made with Frozen Bread Dough

This 5-ingredient brunch cake is perfect for lazy weekends. As an easy, make-ahead breakfast idea, you can start your morning with a rich dish and get on with your day. And it’s super yummy too!

Ingredients for Butterscotch Coffee Cake

3/4 cup chopped pecans

1 loaf frozen bread dough, thawed for 45 minutes

3/4 cup packed brown sugar

1- 3.5 ounce package butterscotch pudding, cook & serve(not instant)

1/2 cup butter, 1 stick

A bundt or angel food cake pan

Directions for a Butterscotch Coffee Cake

Prepare the night before:

1. Lightly grease the bundt cake pan with cooking spray and sprinkle the chopped pecans around the bottom to make an even layer.

2. Cut the slightly thawed bread dough into 12 equal pieces. Then layer them on top of the chopped pecans in the cake pan.

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3. Mix the butterscotch pudding package and brown sugar. Sprinkle that evenly on top of the bread dough pieces.

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4. Completely melt the butter and drizzle it on top of the brown sugar and pudding mixture. Let the butterscotch coffee cake rise overnight on the counter. Do NOT refrigerate.

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The next morning:

After the bread dough has risen, bake it at 350 degrees Fahrenheit for 30 minutes. The top should be a rich golden brown. Remove the cake from the oven and let it sit for a minute or two.

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Take a slightly larger serving plate and invert(or remove) the coffee cake onto the plate. Serve immediately. The glaze will harden as it cools.

Tips and Tricks for the Best Coffee Cake

• If your house is on the cooler side or you have granite countertops, you can use your bread proof button(or heat your oven to 100 degrees F) on the oven to help the bread dough rise.
• To save money, buy regular pecans and chop them yourself. A quick chop with a chef’s knife is all you need.
• If the glaze hardens, reheat in the microwave(start at 15-30 seconds) or oven(start at a minute or two) to soften the glaze.
• A larger pie plate works great for inverting this butterscotch coffee cake. The slightly raised outer edges contain any runaway messes.
• Lastly, try cutting the bread dough into 16-24 pieces. Then quickly mix the cake for just a few seconds after adding the butter and before letting it rise. This will swirl the butterscotch and pecan glaze throughout and give you a pull-apart brunch cake with more servings.

Serve this light and flaky coffee cake for breakfast or brunch. You can’t go wrong!

Other Breakfast Ideas

For sweet treats try these great recipes!

Fluffy and light white cake with pockets of sweet cherry pie filling baked within and topped with a simple glaze make a perfect Cherry Brunch Cake. 

The taste of fresh apples and slightly tart dried cranberries blend seamlessly with the crunch of pecans and just sweet enough old fashion rolled oats is this Baked Apple Cranberry Pecan Oatmeal recipe.

Light, airy, and with a touch of sweetness, these Easy Crepes are not only easy but delicious too!

No breakfast is complete without a savory side!

Try out this Sausage and Hash Brown Breakfast Bake. Ground breakfast sausage browned with peppers and onions, and then mixed with hash browns, eggs, and Bisquick is the basic idea behind this incredibly delicious but seriously easy breakfast bake recipe!