Monkey Bread Cake
Sweet, sticky monkey bread cake with cinnamon sugar coating and a caramel-like glaze, perfect for breakfast, brunch, or dessert gatherings with friends and family.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cut each biscuit into 4 pieces and place in a large baggie with sugar and cinnamon; shake until well coated.
- Melt 1 stick of margarine and 1 cup of brown sugar together.
- Pour the melted mixture over the coated biscuit pieces in a well-greased Bundt pan.
- Bake for 20 to 30 minutes until golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract to the melted margarine and brown sugar mixture. If you prefer a healthier alternative, you can substitute half of the granulated sugar with a sugar substitute or use whole grain biscuits. Experiment with different spices like nutmeg or allspice for a unique twist. Ensure the biscuits are well coated for maximum flavor.
Serving Suggestions
Serve this Monkey Bread Cake warm, drizzled with a simple glaze made from powdered sugar and milk for extra sweetness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful breakfast treat, consider serving it alongside a cup of coffee or a light smoothie. It's perfect for brunch or special occasions.
Storage & Reheating
Store any leftover Monkey Bread Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week. To reheat, place individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Monkey Bread Cake contains roughly 798 calories, with 1g protein, 15g carbohydrates, and 83g fat. Note that it is relatively high in sodium, at 687mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned biscuits?
Absolutely! Homemade biscuit dough can be a great substitute, adding a personal touch to the dish. Just ensure the dough is similar in texture and thickness to store-bought biscuits for the best results. Adjust baking time as needed to ensure it's fully cooked through.
What can I do if I don’t have a Bundt pan?
If you don’t have a Bundt pan, you can use a regular round cake pan or even a loaf pan. Just adjust the baking time, checking for doneness as it may cook faster or slower depending on the pan used. Grease the pan well to ensure easy release.
Can I make this recipe in advance?
Yes, you can prepare the biscuit pieces coated in sugar and cinnamon and store them in the refrigerator for up to 24 hours before baking. Just let them come to room temperature before pouring the melted mixture over them and baking. This is a great time-saver for brunch gatherings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).