Caramel Breakfast Cake

Submitted by PalatablePastime

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

 

• Ready In: 35mins
• Ingredients: 5
• Yields: cake
• Serves: 20

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.

Reviews

[gwynn]

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

 

[JOY1998]

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.

 

[Halloweenbaby]

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

 

[CIndytc]

These look like something you would buy at the bakery...I used splendra and sugar free carmel topping....for my diabetic better half who has a sweet tooth he thinks he has died and went to heaven..

 

[Alisa Lea]

Yummy! This was definitely a hit with my family. I used brown sugar for the topping. It was done after only 18-19 minutes in my oven. This recipe will be going into our Sunday morning breakfast file.