PECAN BREAKFAST BAKE

Topping:

1/2 Cup Melted Butter or Marg.
1/2 Cup Hungry Jack Butter Flavored Syrup or any butter flavored pancake syrup
1/2 Cup Firmly Packed Dark or Light Brown Sugar
1 Cup Coarsely Chopped Pecans
2 Teaspoons Cinnamon


Crust Base:

2 Cups Self-Rising Flour
1/4 Cup Crisco, chilled
2/3 Cup Buttermilk

Topping:
1/3 Cup Cream Cheese Frosting or more to liking
Pre-heat oven to 400F. and spray a 8 x 8 baking dish. Set aside. In a medium bowl, combine the melted butter, sryup, brown sugar, pecans and cinnamon. Set aside. Place flour in a large bowl. Using a pasty cutter, or fork cut in shortening until the mixture resembles coarse crumbs. Add the buttermilk, stir just until dough leaves the sides of the bowl. Lightly flour your hands so the dough wont stick to them. Press dough into the bottom fo the baking dish. Using a fork, poke a lot of holes into the top of the dough. Pour the syrup mixture over the dough and spread with a sprayed spatula. Bake 15 to 18 minutes or until the dough rises and the edges are golden brown . The topping will be jiggly. Let cool. Heat the cream cheese frosting in a microwave for 10 to 15 seconds or until melted. May have to put this in a bowl. Stir and drizzle over the top of the cake.Cool around 15 minutes. Slice and serve warm. You can make a powdered sugar glaze intsead of using the cream cheese frosting by mixing some powdered sugar and milk together in a bowl and wisking good and drizzle over the cake.