Caramel Breakfast Cake

Name: Caramel Breakfast Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 cake, 20 serving(s)
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

(9)

Recipe by PalatablePastime

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

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READY IN: 35mins

SERVES: 20

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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

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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