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
Author: Sports Mom Survival Guide
Recipe type: dessert
Ingredients
- {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
Instructions
- Open the cans of biscuits and cut each one into fourths.
- 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.
- Spray a bundt pan with non-stick spray or coat with oil, then place half of the coated biscuit pieces evenly into the pan.
- Melt the stick of butter.
- Sprinkle with a ¼ C of brown sugar and half of the butter over the layer of biscuit dough.
- Add the remaining dough then brown sugar and
butter . - Bake at 350 for 30-35 minutes.
- While the cake is baking, prepare the glaze by whisking all the ingredients together.
- 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!)
