Pull Apart Christmas Bundt Cake Recipe By Tasty

Steps:

• Preheat the oven to 350°F (180°C). Grease 2 12-cavity mini Bundt pans with nonstick spray and lightly dust each mold with flour, shaking out the excess.
• Fill each cavity about ¾ of the way with the cake batter.
• Bake for 12-15 minutes, or until cakes have risen and the tops are golden brown. Let cool for 5 minutes before removing from the pan.
• In a medium bowl, combine 1 container of vanilla frosting with the green food coloring. Add half of the remaining container of frosting to a separate medium bowl and combine with 3 drops of red food coloring. Reserve the remaining white frosting.
• Trim the bottoms of all but 2 of the bundt cakes so they sit flat, reserving the trimmings in a large bowl.
• Add the 2 remaining mini bundt cakes to the bowl with the trimmings and crumble, then add 3 tablespoons of the white frosting and stir until well combined and the mixture holds together.
• Portion the cake mixture into 10 1-tablespoon balls, rolling in your hands until smooth. Freeze until ready to coat.
• Add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until completely melted.
• Transfer half of the melted white chocolate to a separate bowl and dye one bowl with the remaining 3 drops of red food coloring.
• Line a baking sheet with parchment paper.
• Using a skewer, dip 5 of the frozen cake balls into each color chocolate until fully coated, letting the excess drip off. Place the cake balls on the prepared baking sheet and let the chocolate set for 5 minutes, or until solid.
• Assemble the wreath: Transfer the green frosting to a piping bag fitted with a stipple tip. Transfer the red frosting to a piping bag fitted with a ribbon tip.
• Arrange the mini bundt cakes on a serving platter in 2 concentric circles. Pipe the green frosting on top of each cake and in the gaps between the cakes. Use the red frosting to pipe a bow at the bottom of the wreath. Arrange the cake balls on top as "ornaments." Dust with the powdered sugar.
• Enjoy!

Steps:

• 1. Preheat oven to 350 degrees F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup bundt pan.
• 2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.
• 3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Steps:

• For the pull-apart bread: Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray.
• Separate the biscuits and cut into quarters. Put the rainbow sprinkles in a large resealable plastic bag, add the biscuit pieces and shake until coated. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed. Pour the pieces into the prepared pan and set aside.
• Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract. Pour the mixture over the biscuit pieces.
• Bake until the top of the bread is golden, about 30 minutes. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.
• For the frosting: Mix the confectioners' sugar, cream cheese, butter and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk and mix until smooth. Add another tablespoon of the milk if the frosting's too thick.
• Spread the frosting on top of the cake and garnish with the rainbow sprinkles.

Steps:

• Cut breadsticks into quarters or pizza dough into small pieces. Remove pepperoni from package and cut into smaller pieces; save remainder for another use. Mix all ingredients in a bowl and toss so oil is spread evenly., Spread mixture in greased 13x9-in. baking dish or fluted tube pan. Bake at 350° for 35 minutes or until top is brown. Be sure center is thoroughly cooked; if not, continue baking and check every 5 minutes until done. Flip pizza onto serving plate and serve with marinara sauce for dipping if desired.

Steps:

• Preheat oven to 350°F (180°C).
• Grease a bundt pan.
• Combine apples, butter, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cloves, and cornstarch in a large saucepan.
• Cook over medium heat, stirring occasionally, until apples have browned and softened and sauce has thickened, about 10 minutes. Drain excess sauce into a separate bowl. Set aside.
• Cut each biscuit in half and flatten into rounds.
• Stuff each round with a tablespoon of apples.
• Close the round together by pinching at the seam and roll into ball using your hands.
• Layer half of the balls in the pan and spoon half of the reserved sauce on top. Repeat with remaining balls and sauce.
• Bake for 30 minutes. Cover with foil and bake for additional 10-15 minutes.
• Cool for 15 minutes.
• Whisk together the powdered sugar, vanilla, and milk, until you reach a smooth consistency. Drizzle over bread.
• Removing bread from the pan and drizzle with icing.
• Enjoy!

Steps:

• The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
• If using the cinnamon mix with the melted butter.
• Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
• Place the frozen rolls into the pan around and on top of each other over the nuts.
• Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
• Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
• Drizzle the melted butter over all.
• To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
• Allow to rise overnight at room temperature or about 8-10 hours.
• Set oven to 350 degrees F.
• Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
• Remove the pan from oven and allow to cool for 5 minutes.
• Turn the pan over and invert onto a serving plate.
• Serve by pulling apart chunks with a fork.

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Steps:

• Preheat oven to 350 degrees.
• Spray bundt pan with non-stick cooking spray.
• Cut each biscuit round into fourths.
• In a small bowl, combine the cinnamon and sugar and toss with fork until fully incorporated.
• Roll the cut up biscuits in the cinnamon and sugar mixture and place in the greased bundt pan.
• Continue this process until the bundt pan is a little more than halfway full, or until all the biscuits are gone.
• Place in oven and cook for 20 minutes or until the edges are slightly golden.
• Make the frosting immediately.
• Combine the melted butter, powdered sugar, milk, and vanilla, and mix with a hand mixer or whisk until fully combined.
• Remove the warm bundt from the pan and place on a plate.
• Pour the frosting over the bundt.
• Best when eaten warm.