Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Breakfast Cakes

3/4 cup sugar
1/2 cup pecans — chopped
2 teaspoons orange rind — grated
8 ounces reduced fat cream cheese
2 11 ounce cans refreigerated buttermilk biscuits
1/2 cup butter — melted
1 cup sifted powdered sugar
2 tablespoons fresh orange juice

Combine first 3 ingredients in a small bowl; set aside.

Place about 3/4
teaspoon cream cheese in center of each biscuit; fold biscuit in half over cheese, pressing edges to seal.

Dip biscuits in melted butter, and dredge in sugar mixture; place biscuits, curved side down, in a single layer in curves of a lightly greased 12-cup Bundt pan, spacing evenly (do not stack). Place any remaining biscuits around center of tube of pan, filling in spaces, if necessary. Drizzle any remaining butter over biscuits; sprinkle with remaining sugar mixture.

Bake at 350° for 35 to 40 minutes or until done. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Serve immediately.

Yield: “1 10-INCH BUNDT PAN”

Per Serving (excluding unknown items): 2161 Calories; 129g Fat (51.8% calories from fat); 5g Protein; 263g Carbohydrate; 4g Dietary Fiber; 248mg Cholesterol; 940mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 25 1/2 Fat; 16 1/2 Other Carbohydrates.

NOTES: Southern Living