Pull Apart Christmas Bundt Cake Recipe By Tasty

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PULL-APART CHRISTMAS BUNDT CAKE RECIPE BY TASTY



Pull-Apart Christmas Bundt Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, yellow cake mix, vanilla frosting, green food coloring, red food coloring, white chocolate chip, powdered sugar, mini bundt pans

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h

Yield 24 servings

Number Of Ingredients 9

nonstick cooking spray, for greasing
all purpose flour, for dusting
1 box yellow cake mix, batter prepared according to package instructions
2 containers vanilla frosting
6 drops green food coloring
6 drops red food coloring, divided
1 ½ cups white chocolate chip
¼ cup powdered sugar
2 mini bundt pans, 12 cavity

Steps:

  • Preheat the oven to 350°F (180°C). Grease 2 12-cavity mini Bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.
  • Fill each cavity about ¾ of the way with the cake batter.
  • Bake for 12-15 minutes, or until cakes have risen and the tops are golden brown. Let cool for 5 minutes before removing from the pan.
  • In a medium bowl, combine 1 container of vanilla frosting with the green food coloring. Add half of the remaining container of frosting to a separate medium bowl and combine with 3 drops of red food coloring. Reserve the remaining white frosting.
  • Trim the bottoms of all but 2 of the bundt cakes so they sit flat, reserving the trimmings in a large bowl.
  • Add the 2 remaining mini bundt cakes to the bowl with the trimmings and crumble, then add 3 tablespoons of the white frosting and stir until well combined and the mixture holds together.
  • Portion the cake mixture into 10 1-tablespoon balls, rolling in your hands until smooth. Freeze until ready to coat.
  • Add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until completely melted.
  • Transfer half of the melted white chocolate to a separate bowl and dye one bowl with the remaining 3 drops of red food coloring.
  • Line a baking sheet with parchment paper.
  • Using a skewer, dip 5 of the frozen cake balls into each color chocolate until fully coated, letting the excess drip off. Place the cake balls on the prepared baking sheet and let the chocolate set for 5 minutes, or until solid.
  • Assemble the wreath: Transfer the green frosting to a piping bag fitted with a stipple tip. Transfer the red frosting to a piping bag fitted with a ribbon tip.
  • Arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting on top of each cake and in the gaps between the cakes. Use the red frosting to pipe a bow at the bottom of the wreath. Arrange the cake balls on top as "ornaments." Dust with the powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 43 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 34 grams

CINNAMON ROLL PULL APART



Cinnamon Roll Pull Apart image

Categories     Breakfast     Dessert

Yield 6-8

Number Of Ingredients 8

2 (12 oz) cans, buttermilk biscuits
1/2 cup sugar
1 Tablespoon cinnamon
Frosting:
1/4 cup melted butter
1 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Spray bundt pan with non-stick cooking spray.
  • Cut each biscuit round into fourths.
  • In a small bowl, combine the cinnamon and sugar and toss with fork until fully incorporated.
  • Roll the cut up biscuits in the cinnamon and sugar mixture and place in the greased bundt pan.
  • Continue this process until the bundt pan is a little more than halfway full, or until all the biscuits are gone.
  • Place in oven and cook for 20 minutes or until the edges are slightly golden.
  • Make the frosting immediately.
  • Combine the melted butter, powdered sugar, milk, and vanilla, and mix with a hand mixer or whisk until fully combined.
  • Remove the warm bundt from the pan and place on a plate.
  • Pour the frosting over the bundt.
  • Best when eaten warm.

PULL-APART HOLIDAY MONKEY BREAD RECIPE BY TASTY



Pull-apart Holiday Monkey Bread Recipe by Tasty image

Here's what you need: biscuit dough, brie cheese, cranberry sauce, fresh thyme, fresh rosemary

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 5

32 oz biscuit dough, 2 cans
1 lb brie cheese, cubed
14 oz cranberry sauce, 1 can
1 teaspoon fresh thyme
1 teaspoon fresh rosemary

Steps:

  • Cut brie into cubes. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
  • Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
  • Preheat oven to 350˚F (180˚C).
  • Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
  • After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
  • Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
  • Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
  • Enjoy!

Nutrition Facts : Calories 620 calories, Carbohydrate 68 grams, Fat 30 grams, Fiber 2 grams, Protein 19 grams, Sugar 25 grams

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

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