No need to get out the flour and wooden spoon—this Sweet & Nutty Pull-Apart Coffee Cake is made with refrigerated buttermilk biscuits!
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1 tsp. lemon zest
1/4 tsp. ground ginger
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, lemon zest and ginger 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 26g
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.