Pecan Coffee Cake
1 cup Pecans
1 package Parker House style yeast rolls (frozen)
3/4 cup brown sugar
1 small package regular vanilla pudding (not instant)
1 tablespoon cinnamon
6 tablespoons margarine
Mix together brown sugar, pudding, cinnamon and margarine.
Grease tube pan (bundt pan) with margarine stick. Sprinkle
in pecans. Line up rolls over pecans. Sprinkle the above mix
over rolls. Dot with margarine. Let stand covered with foil
overnight. Remove foil and bake 30 minutes at 350 degrees.
Spread butter in pan and top with: Crumb Topping (May be doubled
if you like more topping) Mix until crumbly: 1/4 Cup sugar;
1/6 Cup of flour; 1/2 Teaspoon cinnamon; 1/4 Stick of butter,
softened. Bake 45 to 50 minutes or until toothpick inserted
in center comes out clean. Remove springform and let cool
10 to 15 minutes. Cut into wedges and serve warm. Total preparation
time: 12 hours. Serves 8.