sparkle sparkle

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“I would make this when I was in my 20s and bring it to work. It was a big hit then and now in my ........ it's still a big hit. One other option with this is to put pecans at the bottom of the bundt pan. Its more like a coffee cake.”
READY IN:
50mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 4 (1360.77 g) can Pillsbury refrigerated biscuits
  • 473.18 ml sugar
  • 44.37 ml cinnamon
  • 177.44 ml butter
  • 29.58 ml white Karo

Directions

  1. Preheat oven to 350 degrees.
  2. In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon.
  3. Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture.
  4. Place in an ungreased bundt pan.
  5. In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly.
  6. Pour over biscuits.
  7. Bake for 35 - 40 minutes.
  8. Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!

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