Monkey Cake

This is the breakfast “cake” that you pull apart with your fingers to eat. Andrew, the bundt pan is the weird looking pan with the hole in the middle of it.

  • 4 packages refrigerated buttermilk biscuits, divided
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 5 1/4 tablespoons margarine
  • 1/2 cup chopped pecans
  • Raisins

Cut biscuits into quarters, 1 can at a time, and then roll each piece in mixture of sugar and cinnamon. Grease the bundt pan and sprinkle some nuts and raisins in the bottom of the pan. Cover the bottom with 1 pkg of cinnamon-sugar coated biscuit pieces, and then sprinkle in more nuts and raisins. Continue layering biscuit pieces, (1 pkg per layer), nuts, and raisins until done. Melt margarine and drizzle over cake. Sprinkle any remaining sugar/cinnamon mixture over cake. Bake at 350 degrees for 40-45 minutes. Invert immediately onto plate (be careful of hot syrup surrounding cake). Cool and pull apart with fingers to serve.

Breakfasts & Brunch Book 1