If Your Fingers Don’t Get Sticky While Eating This; You’re Doing It Wrong

Ingredients

1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. Land O’ Lakes butter, melted
1/2 C. Mrs. Buttersworth pancake syrup
1/3 C. packed Domino light brown sugar
1/2 tsp. McCormick cinnamon
1/4 C. chopped Planters pecans, optional
1/4 C. chopped Planters almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

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HOHO Cake

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