Monkey Bread Cake is so good and super easy to make! All you need is just a few ingredients and as soon as that timer goes off, you’ll be eating this cinnamon-rich, fluffy, caramelized Monkey Bread Cake.
One of my all-time favorite recipes turned into a cake, cinnamon swirl Monkey Bread Cake is extraordinarily good!
My mom used to always make monkey bread for special occasions like the holidays and especially on Christmas. So, I took this classic recipe and turned it into the most delicious cake and I feel like she would be proud of me for this one.
This recipe is not only easy but it only calls for eggs, milk, oil, your favorite white cake mix (I used Pillsbury), vanilla extract, sugar, cinnamon and brown sugar, and butter.
Combine all the cake mix, eggs, oil, milk, and vanilla extract just as you would for a regular cake (I like to add a little flare to the cake box mix by adding an extra egg and milk instead of water) and you are on your way to having this delicious cake!
It definitely took more than one time to perfect, and I’ve concluded that there are two ways to make this. When it comes to the caramelized brown sugar sauce, you can either bake it the way the original way states or you can use it as a topping.
Baking the sauce tends to come out of the pan messier but it leaves it with the soft crunch on top, while as a topping, it comes out prettier and caramelizes into a candy-like texture. Just remember, with this recipe, the non-stick spray is your best friend so spray that bundt pan down good!
Here’s a picture of my Edward eating one of the mess-up cakes (also one of the cakes that I baked the sauce with the cake) and he loved every bite, and it kept him wanting more! Altogether, I’d say this cake was a hit! Also, this recipe is great for the little ones to help make!
Serving Size: 1
Amount Per Serving: Calories: 478Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 125mgSodium: 216mgCarbohydrates: 44gFiber: 0gSugar: 41gProtein: 4g