Ingredients
- 1 c (2 sticks) butter
- 2 c dark brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 3 (12 ounce) cans Pillsbury Buttermilk Flaky Layers refrigerated biscuits (10 biscuits per can)
Instructions
- Preheat the oven to 300 degrees F and prepare a 12-cup Bundt pan with nonstick cooking spray.
- Over medium heat, combine the butter, brown sugar, cinnamon, and nutmeg, stirring until the butter is melted. Remove from the heat.
- Open each can of biscuits and cut each biscuit into quarters. Layer half of the dough pieces in the pan, making sure the rounded edges are facing the pan.
- Pour half of the brown sugar mixture over the dough. Cover with the remaining dough pieces and pour the remaining brown sugar mixture on top.
- Place the pan on a cookie sheet and bake for 50 to 55 minutes, or until golden brown.
- Allow the cake to cool in the pan for 10 minutes before flipping the pan onto a serving plate.
- To serve, allow your guests to pluck a piece off the cake while it is still warm.