2 cans (7.5 oz. each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted
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Let's Make It
Heat oven to 350ºF.
Spray 12-cup fluted tube pan with cooking spray. Sprinkle 1/2 the pudding mix evenly on bottom of pan. Top with 1/2 the pecans; set aside.
Combine cinnamon and sugar; set aside. Separate dough into 20 biscuits. Place 10 biscuits in pan, slightly overlapping. Sprinkle with remaining pudding mix, remaining pecans and 1/2 the cinnamon-sugar. Drizzle with 1/2 the butter. Top with remaining biscuits, cinnamon-sugar and butter.
Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Serve warm.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
A warm coffee cake makes a great addition to a brunch menu that will feed a crowd.
Substitute chopped PLANTERS Walnuts for the pecans.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 1g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 piece each.
* 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.