Caramel Breakfast Cake

Caramel Breakfast Cake



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


Preheat oven to 400°.

Sprinkle sugar on the bottom of well-greased 9″ layer pan; cover with nuts.

Pour topping over nuts.

Dip biscuits in butter; arrange in a pan with 15 biscuits overlapping around the outer edge and 5 in the center.

Bake at 400° for 23-25 minutes.

Let stand 5 minutes; invert onto serving plate.

Serve warm.