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Butterscotch Bubble Bread


  • 16 maraschino cherries, drained and patted dry
  • 1/3 cup chopped nuts
  • 1/3 cup sweetened shredded coconut
  • 1 loaf (1 pound) frozen bread dough, thawed and cut into 24 pieces
  • 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, melted


  • 1. Arrange cherries on the bottom of a greased 10-in. fluted tube pan. Sprinkle with nuts and coconut. Arrange dough pieces over coconut.
  • 2. Combine the dry pudding mix, brown sugar and cinnamon; sprinkle over dough. Drizzle with butter. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • 3. Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts


Average Rating:
  • HannahJuntunen
    Feb 20, 2012

    Such a delicious treat, and the recipe is a breeze! It went over great with my toddler nieces! :o)

  • tkarinas
    Jan 19, 2010

    This bread is delicious and so easy to make, my family makes it every chance they get. They love it and it's a keeper, for sure.

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