Start with a Streusel Cake and add pudding to make an easy dessert of Butterscotch Butter Streusel Cake.
- 1 Sara Lee® Butter Streusel Coffee Cake, frozen
- 1 4-oz. pkg. butterscotch pudding and filling mix
- 6 pecan nut halves
Make one 4 oz. package butterscotch pudding and filling mix according to package directions. Cool. Cut Sara Lee® Butter Streusel Coffee Cake into 2 layers. Spread bottom half of coffee cake with butterscotch pudding. Replace top. Cut into servings. Spoon a tablespoon of pudding on each serving. Using 6 pecan nut halves, garnish each serving with a pecan half.