Carrot Cake Monkey Bread

Carrot Cake Monkey Bread

Carrot Cake Monkey Bread

Ingredients

  • 2 large carrots, peeled, shredded
  • 1 can (8 oz) crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 1/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
  • 1 container (16 oz) cream cheese creamy ready-to-spread frosting
  • Additional chopped pecans for garnish, if desired

Instructions

  • Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, stir together 2 large carrots, peeled and shredded, 1 can (8 oz) crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.
  • Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits into 16 biscuits. Cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into pan. Pour any remaining liquid over top.
  • Bake 35 to 40 minutes or until thoroughly baked and toothpick inserted near center comes out clean. If necessary, during last 5 to 10 minutes of baking, loosely cover with foil to avoid overbrowning. Remove from oven; cool in pan on cooling rack 10 minutes.
  • Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.
  • Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm.