Pull-Apart Coffee Cake

By srumbel

Drizzled with glaze and topped with toasted pecans, this pull-apart coffee cake looks like it came from a bakery. Wait until they find out you made it!
from kraftrecipes.com

Ingredients

• 1 can (16.3 oz.) refrigerated buttermilk biscuits
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. orange zest
• 1/4 tsp. ground cinnamon
• 2 Tbsp. butter, melted
• 1/4 cup PHILADELPHIA Cream Cheese Spread
• 1/4 cup powdered sugar
• 2 tsp. milk
• 2 Tbsp. chopped toasted PLANTERS Pecans

Preparation

Step 1

HEAT oven to 350ºF.

SEPARATE biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.

BAKE 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.

MICROWAVE cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

Kraft Kitchens Tips
Serving Suggestion
Serve with a hot cup of brewed MAXWELL HOUSE Coffee.

Note
This simple coffee cake is equally delicious whether served warm or at room temperature.