Pluck-It-Cake
A rich, caramel-flavored biscuit cake with cinnamon and nutmeg, topped with pecans. Perfect for breakfast, brunch, or a sweet treat anytime, sharing delightfully plucked pieces.
Ingredients
Instructions
- Cut the uncooked biscuits into quarters and set aside.
- In a saucepan, heat butter, brown sugar, cinnamon, and nutmeg until the sugar melts and the mixture is slightly thickened.
- Grease a Bundt cake pan with margarine.
- Place half of the biscuit pieces in the pan.
- Pour half of the hot mixture over the biscuits.
- Repeat with remaining biscuits and hot mixture.
- Gently shake the pan to distribute the hot mixture evenly.
- Bake at 300°F (150°C) for 55 minutes.
- Invert the cake onto a plate and 'pluck and eat.'
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you want a nut-free version, substitute the pecans with chocolate chips or dried fruit. To save time, you can also use pre-made caramel sauce instead of making the mixture from scratch. Make sure to shake the pan gently but thoroughly to ensure even distribution of the mixture, similar to techniques used in making Grandma Pike's Soft Sugar Cookies.
Serving Suggestions
This cake is perfect for brunch or dessert, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, serve it alongside a warm cup of coffee or tea. It also makes a great addition to a holiday dessert table, alongside treats like Perfect Fudge and Anna's Pound Cake.
Storage & Reheating
Store leftover Pluck-It-Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness, up to a week. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds, or until heated through, ensuring they remain soft and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Pluck-It-Cake contains roughly 1923 calories, with 21g protein, 253g carbohydrates, and 95g fat. It is an excellent source of iron (57% of the Daily Value), protein (42% of the Daily Value), and potassium (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2053mg per serving (89% 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 similar type of refrigerated biscuit dough, such as buttermilk or flaky varieties. However, keep in mind that the texture and flavor may vary slightly. Experimenting with different brands can yield delicious results.
What can I do if I don't have a Bundt cake pan?
If you don't have a Bundt pan, you can use a regular round cake pan or even a loaf pan. Just make sure to adjust the baking time slightly, checking for doneness with a toothpick, as the cake may bake faster or slower depending on the pan's shape.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake and store it in the fridge before baking. Just remember to let it come to room temperature before baking, or adjust the baking time as needed. This is a great way to save time for 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).