Cream Cheese Filled Orange Coffee Cake

Open cans of biscuits and separate 16 biscuits, pressing them out slightly with your fingers to make them a bit larger. Spoon 1 teaspoon cream cheese into the middle of each biscuit. Fold biscuit and seal.

In a small bowl, stir pecans, granulated sugar and orange zest until well mixed.

Butter the inside of a bundt pan.

Dip each cream cheese filled biscuit in melted butter, roll in the pecan mixture and place seam side down into the bundt pan. Do this with all biscuits, placing them next to each other, not on top of each other.

Pour remaining melted butter and pecan mixture over the biscuits. Bake for 35 to 40 minutes at 350 degrees. Do not under-bake or biscuits will not be fully cooked. The outsides will brown, but that is the sugar mixture browning.

Stir orange juice and confectioner’s sugar with a fork very vigorously until no lumps remain.

Remove cake from the oven when done, and immediately dump upside down into a cake platter. Drizzle orange glaze over the top and pull pieces apart to serve.