Sweet, sticky, tart and EASY! You can’t go wrong with this fun twist on monkey bread.
While the rest of the world is out there eating kale salads and protein shakes I’m over here just minding my own business with this sticky raspberry bun cake. I’ve got no shame.
This is such a fun recipe because it’s so easy to throw together and is a little bit more special than opening up a can of cinnamon rolls on a Saturday morning. And then there’s all the glorious textures it has! Let’s get started on making it and I’ll explain the texture thing in a minute.
2 cans of cinnamon rolls is what you’ll need!
Cut each roll into quarters.
Layer the quarters in a GREASED bundt pan with the raspberries. If you have raspberries in your freezer that are looking a little less than fresh (like me), this is a good time to use them up!
On the stovetop you’ll put together a mixture of butter and sugar and pour it over the contents of the bundt pan.
Here’s where it gets good! Have you ever had those apple dumplings made with 7-UP and crescent rolls? I love the texture of those so we’re adding a can of ginger ale to the pan. Doing this makes the rolls at the bottom of the pan (the top when you flip it over) super moist, and dumpling-y. It also creates a little bit of a sauce that keeps the whole cake moist.
Pop the pan in the oven and take it out when it looks something like this. The top will be golden brown and if you lift a piece or two out of the center, it won’t be doughy– about 55-60 minutes at 350.
Drizzle some of the icing that came with the cinnamon rolls over the top and you’re in business!
See what I mean about texture? The top is soft and the bottom is golden and crunchy! Enjoy!
Raspberry Sticky Bun Cake
- 1/2 cup butter
- 3/4 cup granulated sugar
- 2 cans refrigerated cinnamon rolls
- 12 ounces can ginger ale
- 2 cups raspberries fresh or frozen
In a small sauce pan, melt butter over medium heat and stir in sugar. Continue to stir until sugar is completely dissolved and set aside.
Preheat oven to 350
Cut each unbaked cinnamon roll into quarters and arrange in a greased bundt pan, layering with the raspberries.
Pour butter mixture over the rolls, followed by the entire can of ginger ale.
Bake for 55-60 minutes or until the top is golden and the center is no longer doughy.
Remove from oven and while still hot, place a large plate (with a lip because there will be liquid) on top of the bundt pan and gently invert.
Drizzle the cake with the cinnamon roll icing and serve warm.