This Caramel Pull-Apart Cake is soft, gooey, and with sweet caramel coating every bite. Made with refrigerated biscuits and a simple brown sugar caramel sauce, it’s an easy brunch or dessert everyone will love.
Caramel Pull-Apart Cake
This Caramel Pull Apart Cake is a unique, extra gooey twist on classic monkey bread. With just a handful of simple ingredients, it transforms into a gooey, buttery, caramel-coated treat that tastes like it took way more effort than it actually did.
Soft, fluffy biscuit pieces bake together under a rich brown sugar and cream mixture, creating layers of sweet, sticky caramel in every bite. It’s warm, comforting, and perfect for everything from weekend brunch to an easy dessert that everyone will rave about.
Whether you’re serving it for a holiday morning, a potluck, or just because you’re craving something cozy and sweet, this cake will disappear fast.
Why You’ll Love This Recipe
- Incredibly easy to make - Just a few ingredients and minimal prep.
- Perfectly gooey and caramely - Every bite is soft, sticky, and rich.
- Great for sharing - Ideal for brunch, holidays, or gatherings.
- Semi-homemade shortcut - Uses refrigerated biscuits for ease without sacrificing flavor.
Tips & Variations
- Add cinnamon for warmth - The cinnamon is optional, but it adds a cozy, bakery-style flavor that pairs perfectly with caramel.
- Don’t skip greasing the pan - This helps ensure a clean release and keeps all that caramel from sticking.
- Let it rest before flipping - Allowing it to cool for about 10 minutes helps the caramel set slightly so it doesn’t fall apart. However, you don't want it to rest too long or it will set in the pan and be difficult to remove. So set a timer for 10 minutes. It's the sweet spot!
- Serve warm - This is when it’s at its gooey, pull-apart best.
- Use homemade biscuit dough - If you want to take it up a notch, you can swap in homemade biscuit dough instead of refrigerated.
- Add nuts - Sprinkle chopped pecans or walnuts into the pan before baking for a little crunch
- Make it extra indulgent – Drizzle with additional caramel sauce or a simple glaze before serving
- Make Ahead - This is best served fresh, but you can prep it in the pan, cover, and refrigerate overnight, up to 12 hours. Bake when ready.
- Make sure it's cooked through - Make sure the biscuit pieces are evenly spread and not packed too tightly. If needed, bake a few extra minutes.
How to Serve Caramel Pull-Apart Cake
This caramel pull apart cake is best served warm, right after flipping it out of the pan so all that gooey caramel can drip down over the top. It’s perfect on its own, but you can also take it up a notch with a scoop of vanilla ice cream, a drizzle of extra caramel sauce, or even a dusting of powdered sugar for a bakery-style finish. It works beautifully as a brunch centerpiece or an easy dessert that feels special without any extra effort.
More Bundt Cake Recipes You'll Love
- Cinnamon Swirl Loaf Cake - A soft, buttery loaf with a sweet cinnamon ribbon running through every slice, perfect for breakfast or coffee time.
- Cherry Marble Cake - A beautiful, tender cake swirled with sweet cherry flavor for a fun and fruity twist on a classic.
- Kentucky Butter Cake - Rich, dense, and soaked in a buttery sugar glaze that creates a crisp, melt-in-your-mouth crust.
- 7Up Pound Cake - A classic Southern cake made extra light and flavorful with lemon-lime soda and a perfectly tender crumb.
- Lemon Buttermilk Pound Cake - Bright, tangy lemon flavor paired with a soft, moist crumb thanks to rich buttermilk.
Caramel Pull-Apart Cake Video
Caramel Pull-Apart Cake
Ingredients
- 2 tubes (12 ounces) refrigerated buttermilk biscuits
- 1 cup brown sugar
- ½ cup heavy whipping cream
- 1 teaspoon cinnamon optional
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F
- Cut each biscuit into quarters. Place all pieces in a greased bundt pan. Set aside.
- In a large mixing bowl, add brown sugar, cream, cinnamon, and vanilla. Whisk to combine.
- Pour sugar and cream mixture over biscuits.
- Bake in a 350°F oven for about 25-30 minutes until cooked through.
- Allow to cool for 10 minutes before turning out onto a serving plate to serve and eat.
Notes
- Storage: Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.
Nutrition
UPDATE INFO: This recipe was originally published in September 2017. It has been updated with new pictures, tips, and video and republished in September 2026.
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