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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I would make this when I was in my 20s and bring it to work. It was a big hit then and now in my ........ it's still a big hit. One other option with this is to put pecans at the bottom of the bundt pan. Its more like a coffee cake. Ingredients:
4 (12 ounce) cans pillsbury refrigerated biscuits |
2 cups sugar |
3 tablespoons cinnamon |
3/4 cup butter |
2 tablespoons white karo |
Directions:
1. Preheat oven to 350 degrees.
2. In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
3. Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
4. Place in an ungreased bundt pan.
5. In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
6. Pour over biscuits.
7. Bake for 35 - 40 minutes.
8. Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!
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