Pull-Apart Praline King Cake
User Reviews
5.0
9 reviews
Excellent
Pull-Apart Praline King Cake
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Celebrate Mardi Gras without spending hours in the kitchen with a Praline Pull-Apart King Cake! This quick king cake substitutes store-bought cinnamon rolls for homemade dough and pulls apart like monkey bread. Halve the cinnamon rolls, then toss in sugar, cinnamon and pecans. Bake in a bundt pan with a gooey praline sauce. Flip onto a platter and serve warm with a homemade cream cheese icing and colored sugar. Laissez les bons temps rouler!
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Ingredients
Pull-Apart Cake
- 52 ½ oz. store-bought cinnamon rolls 3-17½ oz. tubes
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 ½ cups pecans chopped
- Purple gold and green colored sugar, for decorating
Praline Drizzle
- 8 tablespoons unsalted butter melted (1 stick)
- ½ cup light brown sugar
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Cream Cheese Icing
- 4 oz. cream cheese softened
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
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Instructions
- Preheat the oven to 350°F. Spray a bundt pan with nonstick baking spray, then set aside.
- Open the cinnamon roll tubes, and transfer the cinnamon rolls to a cutting board.
- Cut each individual cinnamon roll into 4-6 pieces, depending on the size.
- When the cinnamon rolls have been cut, transfer to a bowl.
- Measure in the sugar, cinnamon and chopped pecans. Toss until the cinnamon rolls are coated.
- Place ½ cup of pecan halves in the bottom of the prepared pan.
- Carefully transfer cake pieces into the prepared bundt pan. Set aside.
- In a microwave-safe bowl, heat the stick of butter until it’s completely melted.
- Measure in the brown sugar, maple syrup, vanilla extract and salt.
- Whisk until well combined.
- Pour the praline drizzle over the pull-apart cake
- Transfer the prepared cake into the preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean. (You want to ensure the middle is not underbaked, as no one likes raw dough!)
- When the cake is cooking, make the cream cheese icing.
- In a medium-sized glass bowl, combine the cream cheese, powdered sugar, milk and vanilla extract. Using a hand mixer (or a stand mixer), blend until smooth and creamy, then set aside.
- When the cake is cooked through, remove from the oven. Place a heatproof cake plate on top, and carefully flip the cake to remove it from the pan. Some of the pecans may have gone astray, so you can rearrange them now.
- When the cake cools slightly, drizzle with the cream cheese icing.
- Decorate the icing with the colored sugar, and enjoy warm, piece by piece!
Nutrition Information
Show Details
Serving
1g
Calories
705kcal
(35%)
Carbohydrates
95g
(32%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
12g
Trans Fat
5g
Cholesterol
30mg
(10%)
Sodium
1047mg
(44%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Nutrition Facts
Serving: 1bundt cake
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 705kcal | 35% |
| Carbohydrates | 95g | 32% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 5g | 250% |
| Cholesterol | 30mg | 10% |
| Sodium | 1047mg | 44% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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