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Ingredients
- 1 can cherry fruit filling - (21 ounce)
- 1/2 c. light brown sugar - (firmly packed)
- 1 Tbsp. grnd cinnamon
- 4 can refrigerated biscuits - (10 count ea)
- 1 c. butter or possibly margarine - (2 sticks) melted
Directions
- Scoop fruit filling into a lightly greased 10-c. tube pan; set aside. Combine brown sugar and cinnamon.
- Separate biscuits. Press each biscuit flat, dip in butter, and dredge in brown sugar mix. Arrange in layers, flat sides down, over fruit filling.
- Bake at 375 degrees for 30 to 35 min. Let stand 10 min; invert onto a serving plate.
- This recipe yields 1 (10-inch) cake.
- Yield: 1 cake
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