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  1. Butterscotch-Pecan Coffee Cake

Butterscotch-Pecan Coffee Cake

00:40:00 12 servings, 1 piece (67 g) each
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12 servings, 1 piece (67 g) each

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Make It

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  • Heat oven to 350ºF.
  • Drizzle 2 Tbsp. butter onto bottom of greased 8-cup fluted tube pan or 10-inch tube pan; sprinkle with 3 Tbsp. each dry pudding mix and nuts.
  • Remove crescent dough from cans. (Do not unroll dough.) Cut each roll of dough into 8 slices. Gently pull each slice apart slightly. Place 8 slices, cut sides up, over nuts in pan. Drizzle with 2 Tbsp. butter; top with 3 Tbsp. dry pudding mix and 2 Tbsp. nuts. Repeat with remaining dough slices, butter, dry pudding mix and nuts.
  • Bake 25 to 30 min. or until golden brown. Cool cake in pan 10 min. Meanwhile, whisk cream cheese and milk in medium bowl until blended. Stir in sugar.
  • Loosen cake from sides of pan with knife. Invert cake onto plate; drizzle with icing.


Prepare using Jell-O Vanilla Instant Pudding.

How to Easily Drizzle the Icing

Use a teaspoon to drizzle icing back and forth over coffee cake in desired design. Or, spoon icing into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag; use to drizzle icing over coffee cake.

Size Wise

Dessert can be part of a balanced diet but remember to keep tabs on portions.


  • 12 servings, 1 piece (67 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (67 g) each
Calories 310
% Daily Value
Total fat 20g
Saturated fat 8g
Cholesterol 20mg
Sodium 500mg
Carbohydrate 30g
Dietary fibre 0g
Sugars 15g
Protein 4g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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