Butterscotch-Pecan Coffee Cake

By rrxing

Ingredients

• 6 Tbsp. butter, melted, divided
• 1 pkg. (3.4 oz.) JELL-O Butterscotch Instant Pudding, divided
• 1/2 cup chopped PLANTERS Pecans, divided
• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. milk
• 1/2 cup powdered sugar

Details

Servings 12
Preparation time 10mins
Cooking time 40mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

DRIZZLE 2 Tbsp. butter onto bottom of 8-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; 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.