Breakfast Biscuit Bundt Cake

Bundt cakes have a special place in the hearts of many home bakers, combining elegance with simplicity. Their iconic ring shape not only makes them visually appealing but also allows for even baking, ensuring a delightful texture throughout. The Breakfast Biscuit Bundt Cake takes this classic dessert and flips it on its head, transforming everyday breakfast fare into a show-stopping centerpiece. By using biscuit dough as the base, this cake offers a unique twist that appeals to both traditionalists and adventurous eaters alike.

Start your mornings off right with a delicious Breakfast Biscuit Bundt Cake! This unique twist on a traditional Bundt cake transforms flaky biscuit dough into a moist, flavorful dessert swirled with cinnamon and sugar. Perfect for family breakfasts or brunch gatherings, its customizable ingredients allow you to add nuts or fruits for extra texture. Easy to make, this cake not only impresses with its stunning shape but also with its warm, buttery aroma. Enjoy a slice with coffee or a dollop of whipped cream for a delightful treat any time of day!

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Ingredients

2 cans (16.3 oz each) refrigerated biscuit dough

1 cup granulated sugar

1 tablespoon cinnamon

1/2 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup maple syrup

1 cup chopped pecans or walnuts (optional)

1 cup fresh blueberries (or your favorite fruit)

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with non-stick cooking spray or butter.

Prepare the Biscuit Dough: Open the refrigerated biscuit dough and separate each biscuit. Cut each biscuit into quarters and place the pieces in a large mixing bowl.

Add Flavor: In a separate bowl, mix together the granulated sugar and cinnamon. Pour the melted butter over the biscuit pieces and then sprinkle the cinnamon-sugar mixture over them. Toss well to coat all the biscuit pieces.

Layer the Bundt Pan: In the bottom of the greased Bundt pan, pour the brown sugar and maple syrup mixture, followed by the optional chopped nuts and fresh blueberries. Then, layer half of the coated biscuit pieces over this mixture.

Add More Layers: Pour the rest of the biscuit dough pieces over the first layer. Finish with any remaining nuts or blueberries if desired.

Bake: Place the Bundt pan in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool and Invert: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate. Let it cool slightly.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the consistency with more milk or powdered sugar if necessary.

Drizzle and Serve: Drizzle the glaze over the warm Bundt cake. Slice into pieces and serve warm or at room temperature.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 10-12