Cinnamon Swirl Coffee Cake

Made with refrigerated buttermilk biscuits, this easy Cinnamon Swirl Coffee Cake has everything you'd expect—and a surprise ingredient you wouldn't!

Rated 3.4 from 5 votes

Prep Time

10M

Total Time

40M

Servings

Makes 12 servings, 1 piece each.

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup PLANTERS Chopped Pecans , divided

1 Tbsp. ground cinnamon

1/2 cup packed brown sugar

2 cans (7.5 oz. each) refrigerated buttermilk biscuits

1/2 cup (1 stick) unsalted butter , melted

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1. Heat oven to 350ºF. Spray 12-cup fluted tube pan with cooking spray. Sprinkle 1/2 the pudding mix evenly on bottom of pan. Top with 1/2 the pecans; set aside.

2. Combine cinnamon and sugar; set aside. Separate dough into 20 biscuits. Place 10 biscuits in pan, slightly overlapping. Sprinkle with remaining pudding mix, remaining pecans and 1/2 the cinnamon-sugar. Drizzle with 1/2 the butter. Top with remaining biscuits, cinnamon-sugar and butter.

3. Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Serve warm.

Cinnamon Swirl Coffee Cake

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Instructions

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