BUTTERSCOTCH-PECAN COFFEE CAKE

Butterscotch-Pecan Coffee Cake image

You know anything made with butterscotch flavor and pecans is going to be good-and this scrumptious coffee cake drizzled with icing is no exception.

Provided by My Food and Family

Categories Home

Time 40m

Yield 12 servings

Number Of Ingredients 7

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Ingredients

6 Tbsp. butter, melted, divided
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding, divided
1/2 cup chopped 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

Steps:

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.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g