Caramel Breakfast Cake

READY IN: 35mins
SERVES: 20
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons sugar
  • 34
    cup caramel ice cream topping
  • 2
    (8 ounce) packages refrigerated buttermilk biscuits
  • 13
    cup butter or 1/3 cup margarine, melted
  • 14
    cup chopped pecans
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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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