PILLSBURY BUNDT CAKE RECIPES RECIPES

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GRANDS!™ MONKEY BREAD RECIPE - PILLSBURY.COM



Grands!™ Monkey Bread Recipe - Pillsbury.com image

If you’re looking for a classic, kitchen-tested, Doughboy-approved monkey bread recipe, this is it. Toss Pillsbury™ biscuits with cinnamon-sugar, pour in a brown sugar-butter mixture and bake in a bundt pan until golden brown. The result is a warm, gooey, buttery, comforting and delicious pull-apart—just the thing you’d want to eat for breakfast or dessert (or both!).

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 7

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Generously grease 12-cup fluted tube pan with shortening or cooking spray. In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.
  • Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Sprinkle any remaining sugar over biscuits.
  • In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  • Bake 30 to 40 minutes or until golden brown and no longer doughy in center. Loosen edges of pan with metal spatula. Cool in pan 5 minutes. Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan. Pull apart to serve. Serve warm.

Nutrition Facts : Calories 440 , CarbohydrateContent 61 g, CholesterolContent 30 mg, FatContent 4 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 700 mg, SugarContent 33 g, TransFatContent 0 g

EXTREME LEMON BUNDT CAKE RECIPE - FOOD.COM



Extreme Lemon Bundt Cake Recipe - Food.com image

Lemon lovers only! This is one moist and very lemony pound cake that stays moist in a cake keeper for a week! Needs no icing whatsoever!

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 16 slices, 16 serving(s)

Number Of Ingredients 8

1 (18 ounce) box betty crocker or pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1/2 cup oil

Steps:

  • Preheat oven as directed.
  • Mix all ingredients and bake as directed.
  • I use a Bundt pan or you may also use 2 large loaf pans.
  • These cakes can be frozen for 30 days and still taste like you just baked them!

Nutrition Facts : Calories 264.8, FatContent 14.6, SaturatedFatContent 3.5, CholesterolContent 54.6, SodiumContent 310.6, CarbohydrateContent 30.8, FiberContent 0.4, SugarContent 14.5, ProteinContent 3.3

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EXTREME LEMON BUNDT CAKE RECIPE - FOOD.COM
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  • These cakes can be frozen for 30 days and still taste like you just baked them!
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