• Preparation Time
  • Total Time
  • Number of Servings 8

This indulgent cake combines sweet-tart berries with the richness of white chocolate.

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Ingredients

Instructions

1. Preheat oven to 350°F and spray a Bundt® pan with cooking oil, coat with flour.

2. Melt butter in a bowl. Dip half of biscuit pieces into butter then sugar and place into Bundt® pan.

3. Top biscuits with ½ cup of berries, and ½ cup of white chocolate chips.

4. Repeat layers again.

5. Bake 35 minutes or until edges are golden brown, and cooked through.

6. Cool for 8-10 minutes.

7. Bring remaining 1 cup of berries, lemon juice and sugar to a boil.

8. Reduce to simmer and cook until mixture thickens 3-5 minutes.

9. Cool slightly and removing from heat.

10. Microwave 1 cup of white chocolate in glass bowl, 30-second intervals, stirring until melted and smooth.

11. Place a large plate over Bundt® pan and flip over.

12. Garnish cake with raspberry sauce, white chocolate drizzle and powdered sugar.

Tip: Substitute blueberries, for an alternative option.

Products From Recipe

  1. #668
    18 - 2.2 oz. biscuits, 2.48 lbs.
    Serves 18
    Number of Times Purchased:

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    • 1
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    • 5
    $7.99
  2. #926
    5 - 1 cup servings, 1.5 lb. resealable bag
    Serves 5
    Number of Times Purchased:

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    • 1
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    • 5
    $7.99