| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Brunch, Cakes, Easy, Bundt |
8 |
Servings |
INGREDIENTS
|
|
-Dorothy Cross TMPJ72B |
| 1 |
pk |
Frozen dinner rolls |
| 1 |
pk |
(3-1/2 oz) instant butterscotch pudding |
| 1 |
c |
Brown sugar; firmly packed |
| 2 |
tb |
Cinnamon |
| 1/2 |
c |
Butter; (1 stick), melted |
| 1/2 |
c |
Pecans |
INSTRUCTIONS
Layer in a greased bundt cake pan in the follow order: frozen rolls,
powdered pudding, brown sugar, cinnamon, melted butter, and pecan. Cover
the pan with foil topped with clean towel and allow to sit overnight. Bake
in a 350 degree oven for 30 minutes. Serves 8 to 10. Source: Country Inn
and Bed and Breakfast Cookbook (Served at The Hoosier Hospitality B&B in
Bloomington, IN) Reformatted for MealMaster by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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