Overnight Pecan Coffeecake - cooking recipe

Ingredients

1 1/2 pkg. frozen dough balls (19 or 20 balls)
1 1/2 pkg. (3 oz.) butterscotch pudding mix (not instant)
1/2 c. butter, melted
1/2 c. brown sugar
1/2 to 1 c. pecans, chopped

Preparation

Butter bottom and sides of Bundt pan.
Sprinkle pecans on bottom and sides of pan.
Space dough balls evenly.
Sprinkle dry pudding mix over dough balls.
Melt butter and mix with brown sugar; cool.
Pour over dough.
Cover.
Leave overnight (9 to 11 hours).
In the morning, bake at 350\u00b0 for 30 to 35 minutes.
Turn out immediately and serve warm.