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“This is so easy and was scarfed up in no time by my boyfriend! Note: you may need to shield the top with aluminum foil the last 5 minutes of cooking to prevent burning the top.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter, melted
  • 12 cup pancake syrup
  • 12 teaspoon vanilla
  • 13 cup brown sugar
  • 34 teaspoon cinnamon
  • 12 teaspoon grated orange peel
  • 12 cup pecans, chopped
  • 2 (7 1/2 ounce) cans refrigerated biscuits

Directions

  1. Whisk together the butter, vanilla and syrup and set aside.
  2. Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts.
  3. Liberally spray a Bundt pan with non-stick cooking spray
  4. Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it.
  5. Arrange the biscuits around the pan in a circle, overlapping each other.
  6. Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top.
  7. Bake at 375 for 20-25 minutes.
  8. Allow to rest in pan for 1-2 minutes.
  9. Invert onto a plate and pull off pieces to serve.

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