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Raspberry Sticky Bun Cake
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Raspberry Sticky Bun Cake

Sweet, sticky, tart and EASY! You can't go wrong with this fun twist on monkey bread.
Course Dessert
Cuisine American
Keyword lemon-lime soda, monkey bread, pillsbury biscuit dough
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices cake
Calories 136kcal
Author Heather Cheney

Ingredients

  • ½ cup butter
  • ¾ cup granulated sugar
  • 2 cans refrigerated cinnamon rolls
  • 12 ounces can ginger ale
  • 2 cups raspberries fresh or frozen

Instructions

  • 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.

Nutrition

Serving: 1slice cake | Calories: 136kcal | Carbohydrates: 17g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 5.3mg | Calcium: 8mg | Iron: 0.2mg