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

5 5

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

5 5

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.

5 5

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