Pineapple Pecan Coffee Cake Recipe
Ingredients
1/4 cup firmly packed brown sugar
3 tablespoons butter
1/4 cup light corn syrup
20 pecan halves
1 can (8 3/4 oz.) crushed pineapple, well drained
1 teaspoon grated orange peel
2 pkgs. (8 oz. each) refrigerated fresh dough for biscuits
1/4 cup butter, melted
Directions
Mix in a 9-inch layer cake pan the brown sugar, butter, and corn syrup.
Arrange pecan halves, flat side up, in the pan.
Spoon a mixture of crushed pineapple and orange peel over pecans.
Set pan in a 425CF oven for 10 minutes.
Dip each biscuit in the melted butter.
Overlap 15 of the biscuits around the outer edge of the pan; form an inner circle by overlapping remaining biscuits.
Return to oven and bake at 425°F 20 minutes.
Remove from oven.
Cover with a serving plate and invert; allow pan to remain over cake 1 to 2 minutes.
Lift off pan.
Arrange pecan halves, flat side up, in the pan.
Spoon a mixture of crushed pineapple and orange peel over pecans.
Set pan in a 425CF oven for 10 minutes.
Dip each biscuit in the melted butter.
Overlap 15 of the biscuits around the outer edge of the pan; form an inner circle by overlapping remaining biscuits.
Return to oven and bake at 425°F 20 minutes.
Remove from oven.
Cover with a serving plate and invert; allow pan to remain over cake 1 to 2 minutes.
Lift off pan.
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