2 cups white sugar
4 Tablespoons ground cinnamon
Dash salt
2 cans Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
1 medium granny smith apple, peeled, thinly sliced
1/2 cup chopped pecans
1 stick melted butter
2 teaspoons Vanilla
Preheat oven to 350. Lightly grease bunt cake pan.
In a large zip lock bag combine sugar, cinnamon and a dash of salt.
Open the biscuits and cut each biscuit into four pieces. Put the pieces of biscuit into the bag and shake until they are all completely coated.
Sprinkle half of apple slices in the cake pan, then half of the biscuit pieces, and then half of the pecans. Repeat.
Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture from the zip lock bag into the hot butter. Stir in the vanilla. Pour the butter mixture over the biscuit pieces.
Bake 45 minutes or until golden brown and no longer doughy in center. Cover loosely with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.
Open the biscuits and cut each biscuit into four pieces. Put the pieces of biscuit into the bag and shake until they are all completely coated.
Sprinkle half of apple slices in the cake pan, then half of the biscuit pieces, and then half of the pecans. Repeat.
Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture from the zip lock bag into the hot butter. Stir in the vanilla. Pour the butter mixture over the biscuit pieces.
Bake 45 minutes or until golden brown and no longer doughy in center. Cover loosely with foil during last 10 minutes to prevent overbrowning. Cool in pan 10 minutes. Turn upside down onto serving plate. Serve warm.
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