Real Recipes From Real Home Cooks ®

pumpkin gorilla bread with soco toffee sauce

★★★★★ 4
a recipe by
Noelle Boesenberg
San Jose, CA

I was making Paula Deen's Gorilla Bread with a friend: Me: Wouldn't it be awesome if we put pumpkin inside with the cream cheese? My Friend: AND wouldn't it be awesome if we served it with the sauce from toffee pudding...?? Me: Oh!! AND wouldn't it be even MORE awesome if we put Southern Comfort in the sauce??? So here is our creation, born from Paula Deen's Gorilla Bread Recipe, and the Food Network's Toffee Sauce. :) Enjoy!

Blue Ribbon Recipe

Wow, your friends and family with this gorilla bread (aka monkey bread). Biscuits are stuffed with pumpkin and cream cheese. It's a fantastic flavor combination that adds tons of flavor to the treat. With the cinnamon, sugar, butter coating, the gorilla bread alone is quite tasty. The addition of toffee sauce, though, makes it even better. It's buttery and has a slight flavor of Southern Comfort. Altogether, it's a dreamy autumn dessert. Don't let the steps scare you. Seems like a lot, but it's easy to make.

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 12
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For pumpkin gorilla bread with soco toffee sauce

  • 1 stick
    butter (1/2 cup)
  • 1 c
    brown sugar
  • 3 Tbsp
  • 1/2 c
    white sugar
  • 2 can
    giant refrigerator biscuits (like Pillsbury Grands)
  • 1 box
    cream cheese (regular 8 oz. sized brick)
  • 1/2 c
    pureed pumpkin (like Libby's)
  • 2 stick
    butter (1 cup)
  • 1 c
    brown sugar
  • 1/2 c
    heavy cream
  • 1 tsp
    Southern Comfort

How To Make pumpkin gorilla bread with soco toffee sauce

  • Brown sugar and butter melting in a saucepan.
    Melt 1 stick of butter and 1 cup of brown sugar in a small pot over low heat.
  • Cinnamon and sugar stirred together.
    Stir together the white sugar and the cinnamon. Set aside.
  • Bar of cream cheese cut into 16 cubes.
    Open up the cream cheese and cut into 16 evenly sized cubes.
  • Cream cheese, pumpkin, and cinnamon sugar on a flattened biscuit.
    Next, open up the cans of biscuits and flatten each biscuit to about 1/2 inch. Place one cube of cream cheese, a dollop of pumpkin, and a sprinkle of cinnamon sugar in the center of each flattened biscuit.
  • Biscuits sealed.
    Now seal up each biscuit to make individual dumplings.
  • Some of the butter/sugar mixture poured into a Bundt pan.
    Now, spray a Bundt pan with non-stick cooking spray. Pour 1/3 of the melted butter/brown sugar into the bottom of the Bundt pan.
  • Some of the biscuits placed in the Bundt pan with melted butter/sugar on top.
    Next, place 1/2 of the pumpkin/cream cheese/biscuit dumplings into the pan. Sprinkle with cinnamon sugar. Then pour another 1/3 of the melted butter/brown sugar on top of the dumplings.
  • Remaining biscuits placed on in Bundt pan.
    Layer the rest of the pumpkin/cream cheese/biscuit dumplings.
  • Remaining cinnamon sugar and butter/sugar poured on top.
    Then sprinkle with more cinnamon sugar. Then top with the rest of the melted butter/brown sugar.
  • Gorilla bread baking in the oven.
    Bake in a 350-degree oven for 45 minutes.
  • Sauce ingredients boiling in a saucepan.
    To make the SoCo Toffee Sauce, place all ingredients into a saucepan over medium heat. Stir, bring to a boil. Once it boils, turn the heat down to low. Continue cooking/stirring until it comes together and is smooth and velvety.
  • Gorilla bread turned onto a plate.
    Once the Pumpkin Gorilla Bread is baked, wait 5 minutes and invert onto a serving dish.
  • Pouring toffee sauce over the gorilla bread.
    Serve with warm SoCo Toffee Sauce. Be prepared to be asked to make this for every potluck moving forward. NOM NOM NOM