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Butterscotch-Pecan Coffee Cake

Butterscotch-Pecan Coffee Cake recipe
photo by:kraft
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.
10 min
40 min
12 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Prepare using JELL-O Vanilla Flavor 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.
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