Biscuit Bubble Cake | Recipes

Biscuit Bubble Cake

(11) Ratings:
Prep Time:
Baking Time:
Makes:16 servings

You’ll be bubbling after every bite of this irresistible cake. It’s made with layered biscuits coated in a sweet mixture of cinnamon and sugar.



3 ½ cups 875 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL packed brown sugar
2 tbsp 30 mL baking powder
1 tsp 5 mL baking soda
1 tsp 5 mL ground cinnamon
1 tsp 5 mL salt
¾ cup 175 mL Crisco® All Vegetable Shortening, cold
1 ½ cups 375 mL milk, cold


1 cup 250 mL packed brown sugar
1 tsp 5 mL cinnamon
¼ cup 50 mL butter, melted


  1. Preheat oven to 375ºF (190ºC). Grease a 10” (25cm) tube pan.
  2. Biscuits: Place dry ingredients in a large bowl. Cut in shortening with pastry blender or two knives until it resembles coarse meal. Add milk. Knead until dough comes together. On a lightly floured surface pat or roll dough to a 1” (5cm) thickness. Cut into 1 to 2” (2.5-5cm) pieces.
  3. Assembly: Place brown sugar and cinnamon in a plastic storage bag. Place a few cut biscuits in the bag at a time, shake well to coat. Place in prepared baking pan. After you have one layer done, sprinkle 2 tbsp (30mL) butter and ¼ cup (50mL) of the sugar mixture over the biscuits. Continue layering biscuit pieces until all are used. Drizzle on remaining butter and sprinkle with remaining sugar mixture.
  4. Bake in preheated oven for 45 minutes. Remove from pan and serve immediately.


  • Place the warm cake on the table and let everyone pull it apart to eat.

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