This popular dessert goes by many names; Monkey Bread, Bubble Bread, Pull-Apart Bread…Call it what you want, but I’m going with “Pluck-It Cake” only because it makes me laugh a little. If you’ve never heard any of the aforementioned food items, they all point to a gooey, bubbly, brown sugar, cinnamon-y dessert, or breakfast cake if you live at my house.
I think my favorite thing about Pluck-It Cake is how easy it is to make! Sugar, butter, cinnamon, and canned biscuit dough are all you need! You can use homemade biscuit dough or canned buttery flaky biscuits. The flaky style works the best with this recipe! If making homemade biscuit dough, here’s a great recipe: Mammaw’s Drop Biscuits! You’ll need to double the recipe to make a full pan.
While it is VERY easy to make, the first few times I made it, I messed it up. I wanted to have extra caramel syrup and no Pinterest recipe had the right amount of syrup! After several attempts and one particularly hard to eat, hard candy coated cake, I FINALLY found the best combination of butter and sugar to complement this delicious cake. So without further ado, here it is…
Pluck-It Cake
Prep Time: 15 Minutes | Cook Time: 35 Minutes
Ingredients
- 2 Cans of large flaky butter biscuits or a prepared biscuit dough recipe like, Mammaw’s Drop Biscuits
- 1/2 cup of white sugar
- 1 tablespoon of cinnamon
- 1 stick of butter
- 1 cup of packed brown sugar
Preheat your oven to 325 degrees Fahrenheit. Mix white sugar and cinnamon in a large bowl. Cut biscuits into sixths, so you will cut the biscuit in half and then cut the halves into thirds. I use kitchen scissors for this and cut them right over the bowl, less mess on the counter! If you are using a homemade biscuit mix, roll biscuit dough into 1″ diameter balls. Once all biscuits are cut or rolled, stir them into the sugar and cinnamon mixture to coat. Drop coated biscuit pieces, one by one, into a lightly greased bunt pan. You don’t want to pour the whole bowl in at once, as it will create a “pool” of sugar at the bottom of the pan which will become a black sticky mess during baking.
Next, melt butter in a small saucepan over low-medium heat. Add brown sugar and stir until dissolved. Pour the sauce slowly and evenly over the biscuit pieces to ensure the sauce soaks down through all the pieces. Bake for 35 minutes or until the top biscuits are golden brown. Remove from oven and carefully invert onto a large platter. I like to add pecans, powdered sugar, or sometimes even a drizzle of cream cheese frosting at this point, but it is also great as is. Serve warm with some coffee or hot cocoa!
Thanks for stopping by The Ridge!
-Kristen
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