Golden Peach Monkey Bread

By now you already know my food preparation style: quick and convenient. Healthy also makes me happy, but there are times when I like to indulge in a sweet treat. I have added a new peach twist to the already familiar “Monkey Bread Ring” and my family LOVES it! Supplies are minimal, prep is a breeze, and the end result is absolutely scrumptious. Take a few minutes to give this one a try and don’t worry about thanking me later.


  • Bundt Cake Pan
  • Gallon Bag
  • Non-Stick Spray
  • 1/2 cup Butter
  • 2 Large Eggs
  • 2 29 oz Can Peaches
  • 1 1/2 cup White Sugar
  • 1 1/2 cup Brown Sugar
  • 2 tbs Cinnamon
  • 3 tsp Pumpkin Pie Spice
  • 1 16.3 oz Tube Biscuits
  1. Preheat Oven to 350 Degrees
  2. Grease Bunt Cake Pan
  3. Melt Butter
  4. Whip Eggs
  5. Drain Peaches
  1. Mix All Ingredients, Except Biscuits, In Large Bowl
  2. Pour Mixture into Gallon Bag
  3. Open & Cut Biscuits Into Bite Size Pieces
  4. Add Biscuits to Gallon Bag
  5. Shake Vigorously Until All Biscuits Are Coated in Mixture
  6. Use Fork to Place All Biscuits in Bundt Cake Pan
  7. Pour Remaining Liquid from Gallon Bag Over Biscuits in Pan
  8. Bake for 25 Minutes or Until Golden Brown


This delicious baked recipe can be used to create an after meal dessert or morning breakfast. It goes incredibly well with a scoop of vanilla ice cream or a cup of coffee. It cuts easily and serves well, but be ready for the yummy, gooey syrup in the bottom of the pan because it can be messy!

Have you tried other variations on Monkey Bread? Please share your experiences.

If you liked this, I think you’ll love these other Jelly Bean Journals posts:

The Easiest, Tastiest Ice Cream Pie Ever!

A Favorite From Leftovers: Ham & Bean Soup

Baked Blueberry Almond Oatmeal

Carrots & Clucks: What A Crock!

Easy & Yummy Cream Cheese Frosting & Sugar Cookies

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