Monkey Cake

Four-can cinnamon-sugar recipe with nuts and pour-over syrup

From Underlined Donna at the upper-left margin.

4 can Pillsbury Biscuits
1/2 cup sugar
1 tbsp cinnamon
1 stick of oleo
1/2 cup white sugar
1/2 cup Brown sugar
The method also uses butter to grease the pan and nuts on the pan bottom, with neither amount supplied.

Cut in quarters -
roll into small balls
mix 1/2 cup sugar + 1 tbsp cinnamon in a small bowl
roll small balls in sugar and cinnamon mixture
Grease pan with butter and place nuts on bottom and add all balls until all are in pan
(I use a tube pan)
melt 1 stick of oleo, 1/2 cup white sugar, 1/2 cup Brown sugar and pour over balls in pan
Bake in 350° oven for 30 to 45 min

Timing: 30 to 45 min

Temperature: 350° oven

Equipment: knife and cutting surface, small bowl, tube pan, saucepan and stirring utensil, and oven

A complete two-card recipe with edits to the cinnamon quantity and tube-pan note.

Equipment: bundt pan; oven

Clear Tote two-sided handwritten card: 4 cans Pillsbury Biscuits; balls rolled in 1/2 cup sugar and 1 tbsp cinnamon
Plastic Green Recipe Box untitled handwritten card: Unquantified frozen biscuits; balls rolled in butter then cinnamon

Clear Tote two-sided handwritten card: Nuts on pan bottom plus melted oleo, white sugar, and brown sugar poured over the balls
Plastic Green Recipe Box untitled handwritten card: No nuts or pour-over mixture recorded

Clear Tote two-sided handwritten card: Tube pan; bake in 350° oven for 30 to 45 min
Plastic Green Recipe Box untitled handwritten card: Bundt pan; Bake, with no temperature, time, or endpoint

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