Caramel Pecan Coffee Cake

Easy Caramel Pecan Coffee Cake is the best coffee cake ever!

Super EASY Caramel Pecan Coffee Cake! The best coffee cake recipe ever made with Fleichmann’s® RapidRise Yeast, and it’s done from start to finish in 35 minutes!

I have partnered with my friends over at Fleischmann’s® Yeast for today’s recipe.

The BEST Coffee Cake Recipe is extra quick and easy!

Today’s coffee cake recipe is ALWAYS a hit. It’s the type of recipe that tastes like it took a long time to make, but is done from start to finish in literally under 35 minutes! Oh, and did I mention there was yeast involved? Yep! You get the delicious flavor, and airy texture from the yeast, but there is ZERO rise time in this recipe. It’s the best of both worlds!

It’s the time of year when we all love having friends and family surrounding us, so a recipe like this Caramel Pecan Coffee Cake is one that you can be confident in turning out perfectly every time.

Easy Caramel Pecan Coffee Cake

Baking with yeast is easier than you think, and especially in this coffee cake recipe, because there is no kneading and no rise time! It’s basically magic. I used a recipe from and only made a couple of minor tweaks!

Making easy caramel pecan coffee cake

How to Make Easy Caramel Pecan Coffee Cake

  • Like I said, the amazing thing about this recipe is the dough is made with RapidRise® Yeast, but requires no kneading and no rise time. Since we are not creating bread for this recipe, but rather a cake, you won’t need to knead which is what gives bread that chewy texture.
  • The original recipe over at actually mixes the dough in the same dish that you bake it in, which is a great trick! I prefer to mix the dough in a separate bowl. Call me a creature of habit.
  • Once you mix the coffee cake dough together, you spread it in a deep dish pie plate and top it with cinnamon sugar.
  • In another bowl combine the delicious, sweet, caramel pecan topping! You spread that on top of the cinnamon sugar layer and then you bake it!

Super Easy Caramel Pecan Coffee Cake

This coffee cake is SO delicious, especially when served warm. The caramel coated pecans are sweet and chewy and the cake is soft and tender.

The Best Coffee Cake - Caramel Pecan Coffee Cake

This is really one of the best coffee cake recipes ever. Baking with RapidRise® Yeast is easier than you think and really adds flavor and texture that can’t be duplicated.

Looking for more Coffee Cake Recipes?

Easy Caramel Pecan Coffee Cake is the best coffee cake ever!

Caramel Pecan Coffee Cake

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 8
  • Category: Cake
  • Method: Baking
  • Cuisine: Breakfast


Super EASY Caramel Coffee Cake!



  • 1-3/4 cups all-purpose flour
  • 2 (1/4- ounce) envelopes Fleischmann’s® RapidRise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons butter, melted

Cinnamon Sugar Topping

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
Caramel Pecan Topping
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup chopped pecans


  1. Coat a 9.5- inch deep dish pie plate with nonstick spray. Set aside.
  2. In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Spread this into the prepared dish.
  3. Combine the sugar and cinnamon together and sprinkle on top of the cake batter.
  4. For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer.
  5. Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.


Store airtight for up to 3 days

Keywords: Pecans, Coffee Cake, Caramel, Karo Syrup, Corn Syrup

10 Responses

  1. Greetings Friend~ I made this coffee cake the same morning I made your chewy chocolate chip cookies. I love pecans and the idea of making something easy and impressive looking thrilled me. Everything went to plan………however, after the coffee cake cooled off I wrapped it in foil and placed in the refrigerator because my husband was taking it to work the next morn. However, when serving at work he noticed, as coworkers commented, the outside all around edge of the coffee cake was hard. The rest of the coffee cake was delish, and yet what would be the reason for this? Thank you…….

    1. Shelly

      So glad you made both of the recipes! I wouldn’t recommend refrigerating this cake, as it will definitely get hard and most likely dry out a bit. The edges do caramelize and that will only get harder in the fridge. So sorry that happened!

      1. Thanks Shelly – will try again without refrigerating, because I’ve thought of even giving this to friends as a holiday gift because it was that delish for what I was able to eat. Keep you posted……..

  2. Shelly

    If I double the recipe and bake in a 9 x 13 pan do I need to bake it for longer than the 25 minutes? Planning on bringing to a brunch tomorrow!

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