Caramel Breakfast Cake

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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

Recipe

• 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.