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The Deliciously Fluffy Breakfast Biscuit Bundt Cake is the perfect fusion of comforting breakfast flavors and the celebratory presentation of a Bundt cake. If you’ve ever craved a decadent treat that combines the fluffiness of biscuits with the rich, sweet allure of cake, then this recipe is for you. This cake is not just a pastry; it’s an experience that transforms a traditional breakfast into an extraordinary feast. Whether you’re hosting a brunch gathering, celebrating a special occasion, or simply indulging yourself on a lazy Sunday morning, this Bundt cake will surely impress friends and family alike.

Breakfast Biscuit Bundt Cake

Indulge in the delightful experience of baking a Deliciously Fluffy Breakfast Biscuit Bundt Cake! This unique recipe combines the cozy flavors of buttery biscuits with the elegance of a Bundt cake, creating a show-stopping centerpiece for any brunch or special occasion. Simple to prepare and perfect for gatherings, it offers versatility with endless flavor combinations. Treat yourself and loved ones to this irresistible cake that promises warmth and joy in every bite!
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Ingredients
  

2 cans (16 oz each) refrigerated biscuit dough

1 cup maple syrup

1/2 cup unsalted butter, melted

1/2 cup brown sugar

1 tablespoon cinnamon

1 teaspoon vanilla extract

1 cup chopped pecans or walnuts (optional)

1/2 cup powdered sugar (for drizzle)

2 tablespoons milk (for drizzle)

Instructions
 

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

    Prepare the Biscuit Dough: Open the cans of biscuit dough and separate each biscuit. Cut each biscuit into quarters. In a large mixing bowl, combine the quartered biscuits with the cinnamon and brown sugar, tossing to coat evenly.

      Make the Caramel Sauce: In another bowl, whisk together the melted butter and maple syrup. If using, stir in the chopped pecans or walnuts for added crunch.

        Layer the Ingredients: Pour a small amount of the maple syrup mixture into the bottom of the prepared Bundt pan. Then, begin layering the biscuit pieces into the pan, adding in more of the syrup mixture as you go. Ensure that the biscuit pieces are evenly distributed, alternating with layers of syrup.

          Incorporate Vanilla: Once all the biscuit pieces are in the pan, drizzle the remaining maple syrup mixture over the top. Gently press down to ensure the biscuits absorb the syrup.

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

              Cool and Remove: Once baked, allow the Bundt cake to cool in the pan for about 10 minutes. Carefully invert it onto a serving platter.

                Prepare the Drizzle: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle this over the cooled Bundt cake for a sweet finishing touch.

                  Serve and Enjoy: Slice and serve warm or at room temperature. Enjoy your unique Breakfast Biscuit Bundt Cake with a side of fresh fruit or a cup of coffee!

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 10 slices