3tablespoonsDOLE® Canned 100% Pineapple Juice, the King of Juices™
For the Glaze:
1 1/2cuppowdered sugar
2 1/2tablespoonsDOLE® Canned 100% Pineapple Juice, the King of Juices™
Preheat oven to 350 degrees.
Spray Bundt pan with non-stick cooking spray.
Mix 1/2 cup sugar, orange peel, and cinnamon together in large plastic bag.
Cut all 16 biscuits into quarters.
Drop each piece of biscuit into the plastic bag and shake around until well coated. Place biscuit pieces evenly around the bottom of the Bundt pan.
Top biscuit pieces with chopped walnuts.
In a medium saucepan, mix brown sugar, pineapple juice, and butter together then heat over medium heat until well combined, between 3-5 minutes.
Remove pineapple caramel sauce and immediately pour over top of the biscuit dough.
Bake monkey bread in the oven for 28 to 32 minutes or until nicely browned and fully cooked.
Allow to cool in pan for 10 minutes.
Place the plate you want to serve the monkey bread on over the bottom of the Bundt pan and while pressing the plate down tightly, flip the Bundt pan over. If you sprayed the pan well enough, the Bundt pan should come right out.
Immediately pour pineapple glaze over the top of the monkey bread allowing it to cover everywhere and drizzle down the sides.
For the glaze:
Mix powdered sugar and pineapple juice until well combined.