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Caramel Raspberry Peach Coffee Cake




Source of Recipe


Internet


List of Ingredients




1 pint Raspberry Peach Dessert (may substitute 6 ounces raspberry jam mixed with 6 ounces of peach preserves)
2 12-ounce cans Pillsbury Big Country Refrigerated Buttermilk Biscuits
1/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/3 cup butter or margarine


Recipe



Graese 12-cup Bundt pan. Spoon 1/2 cup of the Raspberry Peach Dessert evenly in the bottom of the pan. Sprinkle with pecans.
In a small bowl, combine sugar, butter and the remaining Raspberry Peach Dessert; set aside.
Separate biscuit dough into 20 biscuits. Cut each biscuit into quarters. Scissors work well for this task.
Layer half of the biscuit pieces in the Bundt pan. Spread 1/2 half of the brown sugar-butter-Raspberry Peach mixture over the biscuits. Repeat with the remaining biscuits and brown sugar-butter-Raspberry Peach mixture.
Bake in a preheated 350°F. oven for 35 to 45 minutes or until dep golden brown.
Cool upight in pan 2 to 5 minutes; invert onto serving plate. Spread any fruit or caramel remaining in the pan over the coffee cake.