- ¾ cup sugar
- ½ cup pecans, finely chopped
- 1 orange
- 2 cans refrigerated buttermilk biscuits
- 1 8 oz pkg cream cheese
- ½ cup butter, melted
- 1 cup powdered sugar
ingredients
directions
1. Preheat the oven to 350 degrees F. |
2. In a small bowl, combine the granulated sugar, pecans, and 2 teaspoons zest from orange; set aside. |
3. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. |
4. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and 2 tablespoons juice from orange, stirring well; drizzle the glaze over the warm cake. Serve warm. |
Categories
Breakfast, Desserts
