3/4 cup granulated sugar
1/2 cup chopped pecans
2 tsp. orange zest
2 (12 oz. ea.) cans refrigerated buttermilk biscuits (20 total)
1 (8 oz.) pkg. cream cheese
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F.

In a small bowl, combine sugar, pecans and orange zest; set aside. Separate the refrigerated biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cream cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the sugar mixture.

Place biscuits, curved side down, in a lightly greased regular cake pan. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.

Bake at 350°F for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.

Orange Glaze:

1 cup sifted powdered sugar
2 tbsp. fresh orange juice

Combine powdered sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Submitted by: Debra Easterby