Caramel Breakfast Cake

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

• Ready In: 35 mins
• Serves: 20
• Yields: 1 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

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.