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Pumpkin Cheesecake Monkey Bread
Pumpkin Cheesecake Monkey Bread – a sinfully delicious monkey bread perfect for breakfast or fun to eat as a snack. A pull-apart masterpiece!
Preheat oven to 350 F degrees. Spray a bundt pan with cooking spray.
In a large ziploc bag and the white sugar and the pumpkin pie spice and mix.
Open all the cans of biscuits and each biscuit into quarters. Add the biscuit pieces to the bag, seal it and shake it around until all the biscuit pieces are coated in the sugar/pumpkin pie spice mix.
Don't give up, keep shaking until each piece is nicely coated. Pour the pieces into a bundt pan and set it aside.
In a medium sauce pan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until the butter is melt it. Whisk the batter until mostly smooth, there may be some tiny pieces of cream cheese, but that's ok. Pour the mixture over the biscuit pieces in pan. Place the pan on a cookie sheet to catch any spills, if needed.
Bake for about 35 to 45 minutes or until golden brown. Cool for a couple minutes, then turn the cake out of the pan onto a cake plate.
Calories: 425kcal | Carbohydrates: 54g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 557mg | Potassium: 195mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2796IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg