Caramel Breakfast Cake
2 T Sugar
6 oz Lyons Caramel Designer Dessert Sauce
12 ea Refrigerated buttermilk biscuits
2.5 oz Butter, melted
2 oz Pecans, chopped
Garnish Lyons Chocolate Designer Dessert Sauce
Preheat oven to 400° F
Sprinkle sugar on bottom of well-greased 9” layer pan, cover with nuts. Pour Lyons Caramel Sauce over the nuts. Dip biscuits in melted butter; arrange biscuits in pan so that they are slightly overlapping the edge of the pan around the outer edge. Bake for 15 - 25 minutes at 400° F, depending on biscuits. Let stand for 5
minutes and invert onto serving plate.
Serve warm as is, or for added air, drizzle Lyons Chocolate Sauce on top.