Total Time
35mins
Prep 10 mins
Cook 25 mins

Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!

Ingredients Nutrition

  • 2 tablespoons sugar
  • 34 cup caramel ice cream topping
  • 2 (8 ounce) packages refrigerated buttermilk biscuits
  • 13 cup butter or 13 cup margarine, melted
  • 14 cup chopped pecans

Directions

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

Fantastic! Quick and easy. Can't beat it. Thanks for posting.

gwynn May 29, 2009

This was so easy to make. Everyone at work was so impressed. I did not tell them how easy it was to make. I added a little chopped chocolate to the caramel topping. It stuck a little to the bottom of the pan so I put the pan underneath the broiler and warmed the chocolate/caramel topping and spooned on the cake. My coworkers LOVED this. I will definitely make this delicious cake again.

JOY1998 May 01, 2009

I made this for a brunch. Loved it. Thank you!

Halloweenbaby June 12, 2006