 | | Directions |
- Preheat oven to 350 degrees F. Grease the inside of the Bundt pan. Sprinkle the inside with 1/2 cup of chopped pecans. Set aside.
- Combine the brown sugar and butter in a microwave-safe bowl and heat in the microwave for 1 minute or until the brown sugar has dissolved in the butter. Set aside.
- Open the biscuits and separate. Flatten each biscuit into a 3-inch circle out on a clean work surface.
- Mix the sugar and cinnamon together and then sprinkle 1/2 teaspoon in the center of each flattened biscuit.
- Cut the cream cheese into 20 cubes. Place one cube on each flattened biscuit.
- Fold each biscuit up around the cube of cream cheese and pinch edges shut.
- Place half of the stuffed biscuits in the bottom of the prepared Bundt pan; distribute evenly.
- Sprinkle half of the sugar and cinnamon mixture over the biscuit. Then crumble with half of the brown sugar and butter mixture. Sprinkle with 1/2 cup of pecans.
- Add the remaining biscuits evenly in the Bundt pan and add the same layers as shown above, should end with the pecans on top.
- Place in the preheated oven and bake for 40 minutes or until golden brown.
- Remove from the oven and invert onto a platter; serve while warm. Store in the refrigerator.
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Prep Time: 1 hour
Cook Time: 40 minutes
Container: Bundt cake pan
Servings: 12
|  | | Ingredients | | - | | 1 1/2 cups chopped pecans (divided) |
| - | | 1 cup brown sugar |
| - | | 1/2 cup butter |
| - | | 2 packages refrigerated flaky buttermilk biscuits (12 oz. tubes) |
| - | | 1/2 cup sugar |
| - | | 1 tablespoon cinnamon |
| - | | 1 package cream cheese (8 oz. pkg.) |
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