Pluckin' Cake
A warm, sweet cake with cinnamon and caramel notes, made from canned biscuits, perfect for a quick dessert or comforting treat for family gatherings.
Ingredients
Instructions
- Cut the biscuits into fourths and roll into small balls.
- Mix brown sugar, granulated sugar, and cinnamon in a bowl.
- Coat each biscuit ball with the sugar mixture and place into a Bundt pan, pressing down lightly.
- Melt the oleo and pour it over the biscuits in the pan.
- Add milk and sprinkle the remaining sugar mixture over the biscuits.
- Bake at 350°F for 20 minutes or until the cake is a light brown.
- Optional: Add more cinnamon or brown sugar on top after baking.
Tips & Substitutions
For a lighter touch, consider using a mix of whole wheat and all-purpose flour biscuits. If you want to enhance the flavor, add a teaspoon of vanilla extract to the biscuit mixture. You can also substitute oleo with unsalted butter or coconut oil for a different taste. For a twist, try adding chopped nuts or chocolate chips to the biscuit balls before baking.
Serving Suggestions
This Pluckin' Cake is delightful on its own, but you can enhance it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a light fruit salad or a cup of coffee. For a hearty meal, consider serving it alongside Great Grandma'S Macaroni And Cheese for a comforting family gathering.
Storage & Reheating
Store any leftover Pluckin' Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for about a week. To reheat, simply warm individual portions in the microwave for about 20-30 seconds or place in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pluckin' Cake contains roughly 132 calories, with 1g protein, 29g carbohydrates, and 2g fat.
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 make this cake ahead of time?
Yes, you can prepare the biscuit balls and sugar mixture a day in advance. Just store them separately in the fridge. Assemble and bake the cake on the day you plan to serve it for the best texture and flavor.
What can I use instead of oleo?
You can substitute oleo with unsalted butter or margarine. For a dairy-free option, consider using coconut oil or a plant-based butter substitute, which will also add a unique flavor to the cake.
Can I use other spices in this recipe?
Absolutely! While cinnamon is the star here, you can experiment with nutmeg, ginger, or allspice for a different flavor profile. Just be sure to adjust the quantities to suit your taste preferences.
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).