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12 servings, 1 piece each
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A warm coffee cake makes a great addition to a brunch menu that will feed a crowd.
Substitute chopped PLANTERS Walnuts for the pecans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The inverted cake still had pudding on it that didn't brown. I would have liked it better if the biscuits were cut into pieces. As directed inthe recipe there were big chunks of biscuit with no sweetness throughout. I don't see what the pudding did for the cake. I would omit the pudding and use butter, cinnamon and brown sugar in it's place. I have a recipe for Monkey Bread that is similar and much tastier.
I didn't like it, the flavor wasn't that great and didn't taste like any coffee cake I had before.
This recipe was easy and delicious! I tweaked it a little and used 3 cans (16.3 oz) each, of Pillsbury Grands bisquits and sliced each one in half to layer. I had 3 layers total and I used the 'French Vanilla'pudding mix instead. I baked 35 minutes at 350 and it came out perfect! I will be making this again :-)