Dessert Anyone???

So today at work we had a potluck. I decided I'd bring the Paula Dean famous Orange Pecan Coffee Cake. It was a hit, of course because Paula's amazing--especially when the recipe calls for butter, which most of hers do....Thought I'd share and give you all the recipe also.

Ingredients
3/4 cup granulated sugar
1/2 cup chopped pecans-chop w/ knife or meat mallet or even a wooden spoon.
2 teaspoons orange zest
2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8-ounce) package cream cheese
1/2 cup (1 stick) melted butter
1 cup sifted confectioners' sugar
2 tablespoons fresh orange juice--I use the juice of half the orange i already used the zest of

Directions
Preheat the oven to 350 degrees F.
In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps.
Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake when right side up on platter. Serve warm and perferably w/ coffee :) Enjoy!