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+ servings

Canned Biscuit Dough Fruit Coffee Cake

Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Dairy Delicious!
Servings 8 servings
Calories 300 kcal


  • 1 can biscuit dough
  • ½ cup white sugar
  • 2 tsp cinnamon
  • 2-3 cups fruit of your choice. If using fresh apples/pears or other hard fruit, make sure to slice thin. If using canned or thawed frozen fruit make sure they are well drained.
  • ¼ cup melted butter
  • 1 tsp vanilla or almond extract
  • 2 Tbs Orange zest (Optional)


  • Preheat oven to 375
  • Put sugar and cinnamon and orange zest in gallon size zip lock bag and shake to combine.
  • Open biscuit dough and cut each biscuit into quarters. Put quarters into the bag with the sugar mixture and shake until they are all coated.
  • Grease a bundt cake pan making sure to get in all the cracks.
  • Arrange fruit in the bottom of the pan evenly.
  • Combine butter and extract and pour over the fruit.
  • Place pieces of biscuit dough around the pan. Pieces will overlap.
  • Bake for 20 minutes or until a knife inserted into the dough comes out clean.
  • Allow to cool for 30 minutes before inverting the pan onto a plate that has a lip to prevent juice from spilling.
  • Serve with whipped cream or a rumchata frosting drizzle


  • To make Rumchata glaze combine 1 cup powdered sugar and 2 Tbs Rumchata, stir until smooth and drizzle it over the cake after it's been flipped.
  • Nutrition

    Calories: 300kcal
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