Cooked Breakfast Cake - cooking recipe

Ingredients

2 Tbsp. sugar
1/4 c. chopped pecans
3/4 c. Kraft caramel topping
2 (8 oz.) pkg. refrigerator biscuits (10 per can)
1/3 c. margarine, melted

Preparation

Sprinkle sugar on bottom of well-greased 9-inch round pan. Sprinkle nuts on top.
Pour topping over nuts.
Dip biscuits in margarine and arrange in pan with 15 overlapping around edge (laying flat, not up side of pan) and then final 5 in center. Bake at 400\u00b0 for 23 to 25 minutes.
Let stand 5 minutes, then invert onto serving plate.
Serve warm.