From the Kitchen of the Santangelo Family
4 cans biscuits (can use reduced fat ones)
2/3 c. white sugar
3 T. ground cinnamon
1 1/2 sticks butter
1 c. brown sugar
Cut into quarters � 4 cans of biscuits. Set aside.
Combine white sugar and ground cinnamon. Put it in a quart size zip-lock bag. Set aside.
Melt butter and brown sugar. Set aside. (Note: you can include 1/2 to 1 cup of raisins when you melt if you want to add raisins�.or add 1/2 to 1 cup of chopped nuts after you melt if you want to add nuts.)
Grease tube/bundt pan. Coat 1/3 of the biscuit quarters in sugar/cinnamon mixture. (Just drop them in the zip-lock bag and shake the bag.) Use a slotted spoon and remove biscuits and put them in greased tube/bundt pan. Pour 1/3 butter/brown sugar mixture over top of biscuits.
Coat next 1/3 of biscuit quarters in sugar/cinnamon mixture. Put them in pan and pour 1/3 butter/brown sugar mixture over top of biscuits.
Then coat final 1/3 of biscuit quarters in sugar/cinnamon mixture. Put them in pan and top with remaining butter/brown sugar mixture.
Bake at 350� for approximately 45-60 minutes. Take out of oven and let set until butter/brown sugar mixture is firm but still warm (approximately 10-15 minutes). Put plate (with sides or put aluminum foil on plate) on top of bundt pan. Turn over very quickly. If using aluminum foil, turn up to hug the cake to prevent the butter/brown sugar mixture from running all over.
Enjoy! Kids will enjoy using their fingers to pull apart the cake!
Serves: 12-14
Recipe Note: This is a favorite of the Rakszawski grandchildren. They can devour the cake in minutes!