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Sweet and Nutty Pull-Apart Coffee Cake
Sweet and Nutty Pull-Apart Coffee Cake

Sweet and Nutty Pull-Apart Coffee Cake

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Cook Minutes 40 Min
Prep : 20 Min Cook: 20 Min
No need to get out the flour and wooden spoon—this Sweet and Nutty Pull-Apart Coffee Cake is made with refrigerated buttermilk biscuits!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (340 g) refrigerated country biscuits
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 tsp. lemon zest
1/4 tsp. ground ginger
2 Tbsp. butter, melted
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese
1/4 cup icing sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Separate biscuits; cut into quarters. Combine dry pudding mix, lemon zest and ginger in medium bowl. Add biscuit pieces; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Step 3
Bake 20 min. or until lightly browned. Cool cake in pan 5 min; invert onto plate. Remove pan.
Step 4
Microwave cream cheese in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
Kraft Kitchen Tips!
Serving Suggestion
Serve with a hot cup of brewed Nabob Coffee.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2.5 g
13 %
Cholesterol 10 mg
Sodium 400 mg
17 %
Carbohydrate 24 g
Fibre 1 g
Sugars 11 g
Protein 2 g
Vitamin A
4 %
Vitamin C
0 %
0 %
4 %
12 servings, 1/12 recipe (53 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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