20 frozen dinner rolls
1 small pkg. butterscotch pudding
1/2 c. chopped pecans
1/2 c. raisins
6 tbsp. butter
1/2 c. brown sugar
3/4 tsp. cinnamon
Lightly grease Bundt pan. Sprinkle nuts and raisins on bottom. Put in rolls and sprinkle with dry pudding mix. In a sauce pan, melt butter, brown sugar and cinnamon and pour over rolls and let rise for several hours. Bake at 350 degrees for 25 minutes.
Immediately turn out the cake onto a clean serving dish.
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