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Caramel Breakfast Cake

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“Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!”
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 13 cup margarine, melted
  • 14 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.

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