Preheat oven to 375 degrees F. Coat bottom of a 9-inch deep dish pie plate with cooking spray; set aside.
In a small bowl, combine 1/2 cup sugar and the cinnamon; mix well. Sprinkle 2 tablespoons of the sugar-cinnamon mixture over the bottom of the pie plate. Place butter in a small bowl.
Separate each biscuit into 3 layers. Dip biscuit pieces one at a time in melted butter. Layer 8 biscuit pieces in bottom of pie plate, then evenly sprinkle with 2 tablespoons sugar-cinnamon mixture. Repeat layers 2 more times, and drizzle with any leftover melted butter.
Bake 20 to 25 minutes, or until biscuits are golden and cooked through. Allow to cool 5 minutes, then invert onto a serving platter and let cool completely.
Meanwhile, evenly divide remaining sugar into 3 separate small, resealable plastic bags. Add 5 drops red and 5 drops blue food color to one bag to create purple sugar; mix well. Add 6 drops yellow food color to another bag; mix well. Add 6 drops green food color to remaining bag; mix well.
In a medium bowl, combine confectioners’ sugar, water, and vanilla until mixture forms a smooth glaze. Spread glaze over top of cake. Sprinkle colored sugar over glaze to decorate cake as seen in photo.
Did You Know? It’s traditional to hide a baby figurine inside the cake. Whoever finds the baby in their piece has to make next year’s king cake or host next year’s party! (We prefer hiding a gumdrop or bean since it’s more practical and safer.)
Another New Orleans traditional favorite is beignets! Ya gotta try our easy version!