I used a bundt pan for this recipe. For the icing, I added an extra cup of brown sugar, 1/2 tsp of vanilla, 3/4 cup butter (I don't like margarine) and added a 1/2 cup of Bacardi gold (this amount covered the 3 cans of biscuits perfectly). To the sugar and cinnamon mix, I added a tsp of nutmeg and a box of butterscotch jello pudding. I used sliced almonds and left out the raisins. Tip: Using a whisk to stir the icing made it nice and smooth. Bake on the top rack & you may want to place a cookie sheet (or foil) on the bottom rack to catch any drippings to cut down on clean up time. It was delicious! Thanks for sharing.
Was this review helpful?
2 users found this review helpful
I used a bundt pan for this recipe. For the icing, I added an extra cup of brown sugar, 1/2...