Pick-A-Part Cake
A sweet, cinnamon-flavored pull-apart cake made with flaky biscuit layers, topped with a sugary cinnamon glaze, perfect for sharing at family gatherings or casual celebrations.
Ingredients
Instructions
- Quarter each biscuit.
- Shake the biscuit quarters in 3/4 cup sugar and 1 tablespoon cinnamon until well coated.
- Layer the coated biscuits in an ungreased tube pan.
- Melt margarine with 1 cup of sugar and bring to a boil until thick.
- Pour the hot mixture over the layered biscuits.
- Bake in a 350°F oven for 40 minutes.
- Immediately turn out of the pan once baked, being careful.
Tips & Substitutions
For an extra flavor boost, consider adding a splash of vanilla extract to the melted margarine and sugar mixture. If you prefer a healthier twist, substitute half of the white sugar with brown sugar for a deeper flavor. You can also use butter instead of margarine for a richer taste. To enhance the spice profile, try adding a pinch of nutmeg or allspice along with the cinnamon.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. Consider serving it alongside a warm cup of coffee or tea for a comforting treat. For a fun twist, drizzle with chocolate sauce for a dessert that echoes the richness of a Thin Layer Chocolate Cake.
Storage & Reheating
Store leftover Pick-A-Part Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place individual pieces in the microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 10 minutes, ensuring they stay moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Pick-A-Part Cake contains roughly 520 calories, with 9g protein, 37g carbohydrates, and 38g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 509mg per serving (22% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of biscuit for this recipe?
Yes, you can use other types of refrigerated biscuits or even homemade biscuit dough. Just ensure they are similar in size and texture for even cooking. Experiment with flavored biscuits like garlic or cheese for a savory twist!
What should I do if my cake overflows in the oven?
If your cake overflows, it may be due to overfilling the pan or using too much sugar in the syrup. To prevent this, ensure your tube pan isn't too full, and monitor the baking process closely. If you notice it rising too high, place a baking sheet underneath to catch any drips.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean. Since the cake is dense, it may take a few extra minutes beyond the 40 minutes mentioned, so keep an eye on it towards the end of the baking time.
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).