UPSIDE-DOWN CINNAMON-APPLE COFFEE CAKE

1 1/2 cups chopped peeled apples, divided use
1 (12.4-ounce) can Pillsbury refrigerated cinnamon rolls with icing
1/2 cup pecan halves or pieces (optional)
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup

Heat oven to 350 degrees F. Spray 9-inch glass pie pan with nonstick cooking spray.

Spread 1 cup of the apples in sprayed pan.

Separate dough into 8 rolls; reserve icing. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.

In small bowl, combine margarine, brown sugar, and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 degrees F for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake.

Serve warm.

Servings: 8
Source: Pillsbury Classics, Recipes with Crescents, Biscuits and More!, April 2002