Biscuit Dough Pull-Apart King Cake — Fast Mardi Gras Dessert

If you need a festive dessert fast, this pull apart King Cake with canned biscuit dough is the easiest way to bring Mardi Gras magic to your table. Here in Pennsylvania, we don’t have parades or jazz bands marching down the street, but that doesn’t stop us from celebrating with something sweet.

I started making this version one February when I craved something fun and colorful but didn’t have the time or ingredients for a traditional King Cake. Since then, it’s become a family favorite. It’s our way of adding a little Southern flavor to a Pennsylvania winter. No kneading, no rising, no fuss. Just pop open two cans of biscuits, coat the pieces in cinnamon sugar, and bake them into a warm, buttery ring that everyone can pull apart and enjoy.

Quick Recipe Summary: Pull-Apart King Cake

• 🍽 Course: Dessert
• ⏱ Total Time: About 1 hour (Prep 10 minutes + Cook 50 minutes)
• 🍴 Servings: 10
• 🍰 Texture + Flavor: Soft, buttery pull-apart pieces with warm cinnamon sugar and sweet icing
• ☕ Best Served With: Coffee, hot cocoa, or a simple glass of cold milk
• 🧊 Make Ahead: Best enjoyed fresh; can be reheated the next day. Freeze un-iced up to 2 months.

Why You’ll Love This Recipe

• No kneading, no rising: Canned biscuit dough means you skip the yeast, the waiting, and the guesswork. Pop, cut, coat — done.
• Beginner- and kid-friendly: Little hands can help toss the biscuit pieces in cinnamon sugar and decorate with Mardi Gras colors. Hard to mess up, easy to have fun.
• Soft, pull-apart texture: The biscuit pieces bake into tender, buttery layers that mimic a classic king cake swirl — without the hours of dough prep.
• Fast but still festive: You get all the Mardi Gras magic (colors, icing, hidden baby) in a recipe that comes together in about 20 minutes of hands-on time.
• Flexible for fillings: Works with simple cinnamon-sugar, cream cheese, or praline—whatever your crowd likes best.

Mardi Gras History & Tradition

Mardi Gras season runs from January 6th (Epiphany) through Fat Tuesday, and king cakes are one of its sweetest traditions. The classic purple, green, and gold colors each carry meaning—justice, faith, and power—and instantly give the cake its festive look.

The hidden baby is all about luck. Whoever finds it in their slice is “king” or “queen” for the day and usually brings the next king cake to the party. It’s a simple way families and friends keep the celebration going all season long.

Ingredients

• 2 (8-count) cans biscuit dough: Cut into bite-size pieces for the pull-apart layers.
• ½ cup granulated sugar: For coating the biscuit pieces.
• 1 tablespoon cinnamon: Mix with the sugar for that classic king-cake warmth.
• 1 cup brown sugar: Adds deeper sweetness and caramel flavor as it bakes.
• ½ cup unsalted butter, melted: Helps the pull-apart pieces stick together and bake up tender.
• 1 cup powdered sugar: For the simple Mardi Gras icing.
• 2–3 tablespoons milk: Adjust to reach your perfect drizzle consistency.
• ½ teaspoon vanilla extract: A little warmth and flavor for the icing.
• Purple, green, and gold sugar sprinkles: The essential Mardi Gras finish!

Substitutions

• Plant-based butter: Use a dairy-free butter substitute anywhere the recipe calls for melted butter. It blends smoothly with the brown sugar and keeps the texture tender.
• Dairy-free milk: Any neutral dairy-free milk (almond, oat, soy) works in the icing. Add just enough to reach a pourable drizzle.
• Vanilla extract swaps: If you’re out of vanilla, a drop of almond extract or even maple syrup adds warm flavor without changing the glaze texture.

Equipment

• Bundt or tube pan – A 10–12 cup pan bakes the pull-apart pieces evenly and gives that classic king-cake shape.
• Kitchen scissors or bench scraper – For quickly cutting the biscuit dough into small pieces.
• Baking spray (and optional parchment strip) – To keep the cake from sticking and make the flip-out easy.

How to Make Pull-Apart King Cake

Step 1. Prep the Pan + Cut the Biscuits: Preheat the oven to 350 degrees and grease a Bundt cake pan with nonstick cooking spray. Separate the biscuits and cut each biscuit into quarters.

Step 2. Coat the Biscuit Pieces: Combine the sugar and cinnamon in a gallon sized bag. Place half the biscuit pieces in the bag and shake until they’re fully coated. Arrange the pieces in the prepared pan, then repeat the process with the remaining biscuit pieces.

Step 3. Add the Butter Mixture: Whisk together the butter and brown sugar until well combined and pour the mixture over the top of the biscuit pieces.

Step 4. Bake: Bake for 45 to 50 minutes, until the biscuits are no longer doughy.

Step 5. Flip + Cool: Allow the bread to cool in the pan for 10 minutes, then flip the pan over onto a serving tray and allow to cool for another 10 minutes.

Step 6. Glaze + Decorate: Whisk together the powdered sugar, milk and vanilla extract until smooth. Pour the mixture over the top of the bread, then decorate with the purple, green, and gold sprinkles. Serve warm.

Biscuit Dough Tips & Troubleshooting

Preventing raw centers

• Spread the biscuit pieces evenly in the Bundt pan so they’re not packed too tightly in one spot.
• Check the thickest area of the cake; if it still looks glossy or doughy, give it a few more minutes. Biscuit dough needs room and time to heat all the way through.

If biscuits separate in layers

• This is normal with canned biscuits. A gentle toss in the cinnamon sugar helps the layers cling a bit better.
• When arranging in the pan, tuck any loose layers between other pieces so everything bakes into one pull-apart ring.

If the dough browns too quickly

• Tent the top of the Bundt pan with foil during the last part of baking.
• Keep the cake on the center or lower rack to prevent the top from darkening before the middle cooks through.

Best way to check doneness

• Look for the top pieces to be deeply golden and no longer shiny.
• Use a fork or knife to lift one center piece—if it’s fully set and not gummy, you’re good.
• If you prefer a precise check, the internal temperature should be around 195–200°F in the center.

Variations & Substitutions

• Cream-cheese pockets: Add small teaspoons of softened cream cheese between a few biscuit pieces for little tangy, creamy bites.
• Pecan praline style: Sprinkle chopped pecans between layers so the brown sugar–butter mixture bakes into a caramelized praline coating.
• Mini king-cake bites: Divide coated biscuit pieces into a greased muffin tin and bake into individual pull-apart cups—great for parties and kids.
• Dairy-free icing: Swap the milk in the glaze for a neutral dairy-free milk to keep the finish smooth and classic.

Storage, Make-Ahead & Freezer Notes

Make Ahead (Night Before)

• Assemble the coated biscuit pieces in the greased Bundt pan.
• Cover tightly with plastic wrap and refrigerate overnight.
• Bake straight from the fridge the next day—just add a few extra minutes until the center is no longer doughy.

Freeze Baked Pieces

• Once the pull-apart cake is fully cooled, cut into sections or pull apart a few clusters.
• Wrap each piece tightly in plastic, then place in a freezer bag.
• Freeze for up to 2 months.

Reheating Instructions

• Warm individual pieces in the microwave for 10–15 seconds until soft again.
• For crisper edges, reheat in a 300°F oven for 8–10 minutes.
• If reheating larger portions, cover loosely with foil to prevent over-browning.

Print