Bundt Cakes
Nothing bundt the best! | 4 Servings
Whether you’re a die-hard chocolate fan or a fruit-lover, these fluffy desserts are just what the doctor ordered. Two vanilla butter cakes are packed with tart lemon flavor and topped with a sweet, tangy sauce made with raspberries, blueberries, and blackberries, and two chocolate butter cakes are topped with a decadent, made-from-scratch chocolate sauce. The best part? We did all the hard work, so all you have to do is heat one of these babies up (or two—we don’t judge!) whenever you need a sweet treat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Lemon Berry Bundt Cake
(Contains Eggs, Milk, Wheat)
2 unit
Chocolate Bundt Cake
(Contains Eggs, Milk, Wheat)
Nutrition Values
Instructions
Keep frozen or refrigerated until ready to eat; best if used within 7 days. If frozen, thaw in the refrigerator (at 40 degrees) overnight or for 2-3 hours at room temperature before eating.
RECOMMENDED: Remove plastic wrap from trays; microwave until warmed through, 50-60 seconds. (Do not overheat.) Let cakes cool for 2 minutes, then turn out onto plates and serve.
ALTERNATIVELY: Preheat oven to 350 degrees. Remove plastic wrap from trays; place on a baking sheet and bake until warmed through, 14-16 minutes. (Note: Oven times may vary.) Let cakes cool for 2 minutes, then turn out onto plates and serve.