Made with refrigerated buttermilk biscuits, this pull-apart coffee cake is easy to make. What sets it apart? Its iced pecan topping and citrus zing.
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated buttermilk biscuit s
1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 Tbsp. butter, melted
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped toasted PLANTERS Pecans
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Let's Make It
Heat oven to 350ºF.
Separate biscuits; cut into quarters. Mix dry pudding mix, cinnamon and nutmeg in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Bake 20 min. or until lightly browned. Cool 5 min.; remove from pan.
Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
Serve with a hot cup of brewed MAXWELL HOUSE Coffee.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.