Ingredients

Instructions

  1. Heat oven to 350°F
  2. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
  3. Stir in brown sugar and apples.
  4. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
  5. Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
  6. Sprinkle 1 tablespoon pecans in each cup.
  7. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
  8. Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
  9. Place biscuits on top of caramel-apple mixture in each cup.
  10. Place cups on large cookie sheet with sides.
  11. Bake 18 to 23 minutes or until golden brown.
  12. Place cups on cooling rack; cool 5 minutes.
  13. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
  14. Serve warm.