Amazing Pumpkin Pull Apart Cake

How to Make Scrumptious Pumpkin Pull Apart Cake

It’s almost that time of year!!  The air will start to get a little nip in the morning and pumpkins will become a staple.  I can’t wait for PUMPKIN EVERYTHING!! 😉

Heather and I were talking about dessert the other day and for some reason “monkey bread” came up in the conversation.  Do you remember those cakes?  They were so popular when I was a kid.  So I decided to make one with a FALL twist and add pumpkin.  It turned out great and my family loved it…I’m certain you will too! 🙂

Cookware, Pots/Pants, etc. You’ll Need

Here is a list of what you’ll need to prepare this recipe:

Pumpkin Pull Apart Cake
Prep time
Cook time
Total time
Recipe type: dessert
  • {Cake}
  • 2 (16 oz) cans of large (GRAND) biscuits
  • 1 tsp. pumpkin pie spice
  • ½ C sugar
  • 1 stick of butter
  • ½ C brown sugar
  • {Pumpkin Glaze}
  • ½ C powdered sugar
  • 2 tsp. milk
  • ¼ tsp. vanilla
  • 1 tbs. pureed pumpkin
  • pinch cinnamon
  • 1 tbs. butter
  1. Open the cans of biscuits and cut each one into fourths.
  2. Combine 1 tsp. pumpkin pie spice and ½ C sugar into a gallon size plastic bag then shack each piece of cut biscuit into the mixture. The dough should be completely covered.
  3. Spray a bundt pan with non-stick spray or coat with oil, then place half of the coated biscuit pieces evenly into the pan.
  4. Melt the stick of butter.
  5. Sprinkle with a ¼ C of brown sugar and half of the butter over the layer of biscuit dough.
  6. Add the remaining dough then brown sugar and butter .
  7. Bake at 350 for 30-35 minutes.
  8. While the cake is baking, prepare the glaze by whisking all the ingredients together.
  9. When the cake is ready, flip it out of the pan onto a flat plate and drizzle with the glaze. (I like to do this while the cake is still warm!)