ALL NIGHT COFFEE CAKE

By á-49249

Ingredients

• 3/4 C. CHOPPED NUTS
• 12-16 OZ. PKG. FROZEN PARKER HOUSE ROLLS
• 3.4 OZ. PKG BUTTERSCOTCH INSTANT PUDDING MIX
• 1/2 C. BROWN SUGAR
• 1/2 C. BUTTER MELTED
• 2 TSP. CINNAMON

Preparation

Step 1

SPRINKLE NUTS INTO BOTTOM OF A GREASED BUNDT PAN. ARRANGE THE ROLLS EVENLY OVER THE NUTS. SPRINKLE DRY PUDDING OVER THE ROLLS. COMBINE THE BROWN SUGAR, MELTED BUTTER AND CINNAMON IN A SMALL BOWL. MIX WELL. SPOON OVER THE ROLLS,TRYING TO COVER AS MUCH OF THE DRY PUDDING AS POSSIBLE.
COVER THE PAN WITH PLASTIC WRAP AND PLACE IN A COLD OVEN OVERNIGHT. REMOVE THE PLASTIC WRAP AND BAKE IN A PREHEATED 350 OVEN FOR 25 MIN.