 | | Directions | | Preheat oven to 350°F. Lightly spray Bundt pan. Combine sugar, pecans and orange zest in a small bowl. Set aside. Cube cream cheese into 20 pieces. Separate the biscuits. Place a cube of cream cheese in the center of each biscuit and press to seal the edges. Dip the biscuit into melted butter and dredge in the sugar mixture. Place the biscuits in a single layer in the pan. Pour remaining butter and sugar mixture over the biscuits. Bake for 35-40 minutes, until golden brown. Immediately invert onto a serving dish. For glaze, combine powdered sugar and orange juice. Drizzle over the warm cake. Serve. |
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Prep Time: 20 minutes
Cook Time: 35 minutes
Container: Bundt pan
Servings: 12
|  | | Ingredients | | - | | 3/4 cup sugar |
| - | | 1/2 cup pecans, chopped |
| - | | 2 teaspoons orange zest |
| - | | 2 cups (10 count) refrigerated buttermilk biscuits |
| - | | 8 ounces cream cheese |
| - | | 1/2 cup butter, melted |
| - | | 1 cup powdered sugar |
| - | | 2 tablespoons orange juice |
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