Ingredients
- 1 package (3.5 ounce) cook and serve butterscotch pudding mix
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped pecans
- 3 cans (10 ounce) refrigerated biscuits
Make it step by step
- In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired.
- Pour the butter into a shallow bowl.
- Cut the biscuits into quarters.
- Dip several pieces into the butter, then place in bowl; cover and shake.
- Remove to a greased 10-in. fluted tube pan.
- Continue until all the biscuit pieces are coated.
- Bake at 350 degrees F for 30-35 minutes.
- Cool in pan for 30 minutes before inverting onto a serving plate.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Jennifer Jevons, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.