Caramel Breakfast Cake

Ingredients
2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

Directions
Preheat oven to 400°.
Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400° for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.

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