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Butterscotch Coffee Cake

March 5, 2022 by Julie - The Recipe Life 1 Comment

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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!

A delicious piece of flaky fresh bread topped with a brown sugar and butterscotch pudding glaze with caramelized pecans makes this subtle but sweet coffee cake!

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!

A plate slice of caramelized pecans in a sugary butterscotch glaze over freshly baked frozen bread dough is this delicious Butterscotch Coffee Cake.

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!

Side view: A yummy butterscotch coffee cake flipped from the bundt cake pan with caramelized pecans and a sweet butterscotch glaze on top!

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

Overview picture of the ingredients for Butterscotch Coffee Cake made from frozen bread dough.

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.

A bundt cake pan with chopped pecans sprinkled evenly across the bottom.

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

  • A slightly thawed frozen bread dough loaf cut into 12 equal pieces.
  • 12 frozen bread dough pieces place on top of the chopped pecans in a bundt cake pan. The second step of a butterscotch coffee cake.

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

  • Brown sugar and butterscotch pudding in a bowl.
  • Brown sugar and butterscotch pudding packet stirred together in a glass bowl.
  • The sugar and pudding mixture sprinkles on top of the cut up frozen bread dough in a bundt cake pan.

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.

  • Melted butter being drizzled on top of the sugar and butterscotch pudding mixture, frozen bread dough, and chopped pecans.

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.

  • The butterscotch coffee cake fully risen the next morning ready to be baked.
  • The baked coffee cake made from butterscotch pudding still golden brown still in the bundt cake pan ready to be flipped out.

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.

A yummy butterscotch coffee cake flipped from the bundt cake pan with caramelized pecans and a sweet butterscotch glaze on top!

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.
A slice of this butterscotch coffee cake made from frozen bread dough and butterscotch pudding with chopped pecans.

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!

A delicious piece of flaky fresh bread topped with a brown sugar and butterscotch pudding glaze with caramelized pecans makes this subtle but sweet coffee cake!

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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Rising Time 8 hrs
Course Breakfast, brunch
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup chopped pecans
  • 1 frozen bread loaf thawed for at least 45 minutes
  • ¾ cup packed brown sugar
  • 3.5 ounces Butterscotch pudding, cook & serve(not instant) 1 package
  • ½ cup butter 1 stick

Instructions
 

Prepare the night before:

  • Lightly grease the bundt cake pan with cooking spray and sprinkle the chopped pecans around the bottom to make an even layer
  • Take the slightly thawed bread dough and cut it into 12 equal pieces. Then layer them on top of the chopped pecans in the cake pan.
  • Mix the butterscotch pudding package and brown sugar. Sprinkle that evenly on top of the bread dough pieces.
  • 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.

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.
  • 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.
Keyword Butterscotch Coffee Cake

Filed Under: Food & Recipes, Seasonal Favorites Tagged With: breakfast, brunch, cake, delicious cake, delicious dessert, snack

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Comments

  1. Donna A Pollock

    March 20, 2022 at 2:18 pm

    5 stars
    I can’t wait to make this. I have to go to the store today anyway so I getting all the stuff I will need. You can make this any time, even weekdays let it sit over night and have it for breakfast the next morning. This is going to be a good day now. Thank you for the delicious recipe…

    Reply

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Butterscotch Coffee Cake

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