3 c. warm tap water
2 pkg. dry yeast
1 pkg. yellow/white cake mix, dry from the box
5 1/2 c. flour
2 eggs (optional)

CARAMEL TOPPING:

2 boxes butterscotch pudding and pie filling dry (3 oz.) NOT INSTANT
2 sticks butter, melted
1 to 2 c. chopped pecans

FILLING:

1/2 c. sugar
3 tsp. cinnamon

Dissolve yeast in warm water in large bowl. Add cake mix, mix well with mixer. Add flour and eggs (optional). Knead on floured surface 4 minutes.

Let raise until double in a greased bowl - 20 to 40 minutes. Cover with wax paper.

Grease 2 (13 x 9 inch) pans. Put 1 stick melted butter in each pan - sprinkle 1 box dry pudding on top (each) and chopped pecans.

Take 1/2 raised dough. Roll 1/2 inch thick in oblong shape. Sprinkle with cinnamon and sugar filling and roll jelly roll style. Cut every 1/2 inch and place on topping in 13 x 9 inch pan.

Bake at 350 degrees for 30 minutes. Invert on cooking sheet and cool. Bake one pan at a time. Yum Yum! Pass the coffee.