Ingredients: |
Ingredients: 2 large carrots, peeled, shredded
1 can (8 oz) crushed pineapple, undrained
1/2 cup chopped pecans
1/4 cup lightly packed brown sugar
1/2 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
1 container (16 oz) cream cheese creamy ready-to-spread frosting
Additional chopped pecans for garnish, if desired
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Directions: |
Directions:Step 1
Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.
Step 2
In large bowl, stir together 2 large carrots, peeled and shredded, 1 can (8 oz) crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.
Step 3
Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits into 16 biscuits. Cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into pan. Pour any remaining liquid over top.
Step 4
Bake 35 to 40 minutes or until thoroughly baked and toothpick inserted near center comes out clean. If necessary, during last 5 to 10 minutes of baking, loosely cover with foil to avoid overbrowning. Remove from oven; cool in pan on cooling rack 10 minutes.
Step 5
Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.
Step 6
Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm. |
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