Pinch Me Cake(Makes A Great Breakfast Or Brunch Dessert)
A sweet, cinnamon-sugar layered cake with biscuit layers, perfect for breakfast or brunch, offering warm, comforting flavors with a soft, cake-like texture.
Ingredients
Instructions
- Make a mixture of cinnamon and 3/4 cup sugar in a plastic bag.
- Quarter each biscuit into 4 sections and roll each into a small round ball with hands.
- Shake biscuits into cinnamon and sugar mix, coating well.
- Grease a tube pan.
- Make a syrup of oleo, 1 1/4 cups sugar, and vanilla in a pan and heat until sugar dissolves.
- Layer in the tube pan the pecans and coated biscuits, then cover layers with the syrup.
- Repeat to form 3 layers.
- Bake at 350°F for about 35 minutes.
- Do not overcook.
- Cool and remove from the pan carefully, pressing any balls loose back into the cake.
- Arrange on a plate.
- Serve warm.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar slightly. If you're out of oleo, unsalted butter can be a great substitute. Make sure to coat the biscuit balls thoroughly in the cinnamon-sugar mixture for maximum flavor. Using a silicone tube pan can help with easy removal after baking.
Serving Suggestions
This cake is best served warm, making it a delightful addition to breakfast or brunch. Pair it with a side of fresh fruit or a dollop of whipped cream for added indulgence. For a refreshing drink, consider serving it with a glass of Apricot Blush Punch to complement the sweetness.
Storage & Reheating
Store any leftover Pinch Me Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place individual portions in the microwave for about 15-20 seconds or until warmed through, ensuring it retains its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pinch Me Cake(Makes A Great Breakfast Or Brunch Dessert) contains roughly 830 calories, with 3g protein, 56g carbohydrates, and 14g fat. It is a good source of potassium (10% 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 a different type of biscuit for this recipe?
Yes, you can use any type of refrigerated biscuit dough. Just ensure they are similar in size and texture for consistent baking results. Flaky or buttermilk biscuits would work particularly well and add their unique flavor to the cake.
How can I make this recipe vegan?
To make a vegan version, substitute the oleo with a plant-based margarine and use a plant-based milk in place of the butter for the syrup. Ensure that the biscuit dough is also dairy-free. There are several vegan biscuit options available that work well in this recipe.
Can I add nuts or fruits to the mixture?
Absolutely! Chopped nuts like pecans or walnuts can add a nice crunch and flavor. You can also incorporate dried fruits like raisins or cranberries for added sweetness. Just be sure to evenly distribute them among the layers for balanced flavor.
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).