Caramel Breakfast Cake

Caramel Breakfast Cake 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 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.