Butterscotch Caramel Coffee Cake

• 1 (24 count) package frozen dinner rolls
• 14 cup brown sugar or 14 cup Splenda brown sugar blend
• 14 cup white sugar or 14 cup Splenda granular
• 1 12 teaspoons cinnamon
• 12 cup chopped pecans
• 1 (4 ounce) package butterscotch pudding mix, & not instant (not sugar free)
• 12 cup butter or 12 cup margarine, sliced
• butter-flavored cooking spray

1. Night Before Preparation:.
2. Spray angelfood cake pan or bundt pan with butter-flavored cooking spray.
3. Place ingredients in pan in order - just the way they appear.
4. Leave covered on counter overnight.
5. Next Day:.
6. Preheat oven to 350F.
7. Bake for 30 minutes.
8. Cover with foil after 15 minutes.
9. Now - you can enjoy.

rolls, brown sugar, white sugar, cinnamon, pecans, butterscotch pudding, butter, butter

Taken from www.food.com/recipe/butterscotch-caramel-coffee-cake-152612 (may not work)