Caramel Breakfast Cake - cooking recipe

Ingredients

2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

Preparation

Preheat oven to 400\u00b0.
Sprinkle sugar on bottom of well-greased 9\" layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400\u00b0 for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.