- 3/4 cup chopped pecans
- 2/3 cup firmly packed brown sugar
- 1/2 cup chopped dried apricots
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 teaspoon maple flavor
- 2 (12 ounce) cans Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
- Heat oven to 350 degrees F. Grease 12-cup fluted tube cake pan or one-piece 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well.
- Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan.
- Bake at 350 degrees F for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm.