PULL-APART COFFEE CAKE

"A brown sugar-pudding mixture is poured over rich biscuit pieces and pecans for afun and fast coffee cake."

1 (4 oz) pkg pecan halves (about 1 cup)
3/4 cup packed brown sugar
6 tbsp margarine or butter
2 tbsp milk
1 pkg (4 3/4 oz) vanilla pudding and pie filling (not instant)
4 cups Bisquick baking mix
2 tbsp granulated sugar
2/3 cup milk
1 tsp vanilla
1 egg

Heat oven to 350 degrees F (325 for dark nonstick Bundt cake pan).

Grease 12-cup Bundt cake pan. Sprinkle pecans evenly over bottom of pan.

Heat brown sugar, margarine, 2 tbsp milk and the pudding mix (dry) in 1-quart saucepan, stirring constantly, until mixture begins to boil around edge; set aside.

Mix baking mix, granulated sugar, 2/3 cup milk, the vanilla and egg until dough forms; beat 30 seconds. Turn onto surface dusted with baking mix; roil in baking mix to coat. Knead 10 times. Cut dough into 32 pieces (do not roll into balls). Distribute over pecans. Pour brown sugar mixture over dough.

Bake 25 to 30 mm or until coffee cake is golden brown. Immediately invert on heatproof serving plate; serve warm.

No-cholesterol Pull-apart Coffee Cake:
Use margarine. Substitute skim milk for the milk and 2 egg whites or 1/4 cup frozen (thawed) cholesterol-free egg product for the egg.

Makes 1 coffee cake
From: Recipelink.com
Source: Recipe booklet: Bisquick - Cooking for Today's Lifestyles, General Mills, Inc., 1989