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Easy Pull-Apart Coffee Cake

Source of Recipe

Dessert du Jour - e-mail


Recipe Introduction

To reduce fat...use skim milk. Exchanges
Yield: 16 servings.

1 cup pecan halves
3/4 cup packed brown sugar
1/4 cup (1/2 stick) plus 2 tablespoons margarine
2 tablespoons milk
1 package (6 serving size ) vanilla regular pudding and pie filling
4 cups Bisquick Original baking mix
2/3 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla
1 egg

Heat oven to 350º. Grease 12-cup bundt cake pan. Sprinkle pecan halves in pan. Heat brown sugar, margarine, 2 tablespoons milk and the pudding and pie filling (dry) in 1-quart saucepan over medium heat, stirring constantly, until mixture begins to boil around edge; remove from heat and reserve.

Mix remaining ingredients until stiff dough forms; beat 30 seconds. (If dough is too sticky, stir in additional baking mix.) Turn dough onto surface dusted with baking mix; roll in baking mix to coat. Knead lightly 10 times. Cut dough into 32 pieces. Stack pieces of dough in pan. Pour brown sugar mixture evenly over dough.

Bake 25 to 30 minutes or until golden brown. Immediately invert onto heatproof serving plate; let pan remain over coffee cake 1 minute. Serve warm.

Per Serving: 270 Calories; 12g Fat (39.6% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 486mg Sodium. ++++ Exchanges: 1-1/2 Grain(Starch); 2-1/2 Fat; 1 Other Carbohydrates.