Triple Berry Coffee Cake

  • Preparation Time
  • Total Time
  • Number of Servings 8

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



1. Preheat oven to 350°F. Spray a Bundt® pan with cooking oil, then 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. Remove from heat and allow to cool slightly.

10. Microwave 1 cup of white chocolate in glass bowl for 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. Triple Berry Blend
    Product Size: 24 oz.
    Times Purchased:

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  2. Southern-Style Biscuit Dough
    Product Size: 18 ct., 2.2 oz. each
    Times Purchased:

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