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Caramel Breakfast Cake

INGREDIENTS :
2 tablespoons sugar
3⁄4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1⁄3 cup butter or 1⁄3 cup margarine, melted
1⁄4 cup chopped pecans

INSTRUCTIONS :
Preheat oven to 400°.
Sprinkle sugar on bottom of well-greased 9″ layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400° for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.

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