Apple Pecan Monkey Bread


by: Great Grub Delicious Treats

This Apple Pecan Monkey Bread is a fantastic fall recipe full of delicious flavor! This is super easy to make and will definitely get you in the mood for Fall! When you make this apple pecan monkey bread, lay the pecans on the bottom of the bundt pan. When you add your first layer of sugar coated biscuit cubes, make sure to gently spoon them onto the pecans, that way the pecans will stay in the design you placed them in. After you add your apple mixture, and then the second layer of biscuits, sprinkle some of the remaining sugar mixture over the top before you add the melted butter. Stick it in the oven and in about 40 minutes, you will have a delicious fall dessert that everyone will love!


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serves: 7-8

2 tubes Pillsbury Grand Biscuits, cubed

1 cup organic sugar

3 tbs organic brown sugar

3 tsp cinnamon

2 Granny Smith apples, peel, core and cubed

1/2 cup pecans, whole

cup ⅓ butter, melted

Nutrition Facts
Apple Pecan Monkey Bread

Servings Per Recipe: 7

Amount per Serving

Calories: 423

  • Total Fat: 18.9 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 23.2 mg
  • Sodium: 494.6 mg
  • Total Carbs: 62.9 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 44.6 g
  • Protein: 3.4 g

how is this calculated?

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1.  Preheat oven to 350° and grease a bundt pan, set aside.

2.  In a large bowl, mix together both sugars and cinnamon.

3.  Add ½ sugar mixture into a smaller bowl, set aside.

4.  Add chopped apples into the smaller bowl, stir to coat. Set aside.

5.  Cut biscuits into cubes (I cut each biscuit into 16 cubes).

6.  Add to large bowl, stir to coat.

7.  Place pecans in bottom of bundt pan.

8.  Carefully add half of the biscuits over the pecans.

9.  Stir apple mixture, then spoon over biscuits.

10.  Add remaining biscuits on top of apple mixture.

11.  Pour melted butter over the top of the biscuits.

12.  Bake for approximately 37-40 minutes.

13.  Remove from oven, turn over on a serving dish and let cool for 10 minutes.

14.  Serve warm and enjoy!

Cooks' note:
Recipe adapted from The Cookin' Chicks

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