I did a Google search on Walton Mountain Cake and it returned this:
Walton's Mountain Coffee Cake
1/2 cup pecan halves 2 packages 15 oz white dinner-roll dough 1 package butterscotch pudding mix, four serving size 1 cup brown sugar 1/2 cup butter 1/8 teaspoon cinnamon
Generously grease a 10" fluted pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans. Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter and cinnamon until the butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours. Uncover and bake in 350° oven about 30 minutes or until top is golden.
Immediately invert coffee cake onto a serving tray or plate. Let stand about 15 minutes to cool slightly before serving.
I make this -got the recipe from a B&B breakfast cookbook-but I stir the pudding mix in with the brown sugar,butter and cinn. and pour over the rolls, I also add some raisins. My bundt pan is heavy iron so I let it warm up for an hour before I bake them, the ones in the center seem to bake better.
My recipe is similar to gmvj. Only I cover mine with a cup towel and leave it sitting out on the counter overnight. In the morning, I pop it in the oven, then put on makeup and get dressed. A perfect something to take to work to share.
I was wondering about that also. Butterscotch pudding can have a strong flavor.
Paula Deen has a recipe for what she calls Gorilla Bread. It is made like monkey bread but you put cream cheese filling in each of the biscuits before putting them in the pan. Really good - but too tedious for me to make.
There is not an overbearing flavor of the butterscotch pudding. You pull the rolls apart with 2 forks and I serve them with a fork/knife and they are sticky and gooy and good.I usually make 2 batches and send 1 home with my son in law because it is his favorite.