Bundt Cakes
Nothing bundt the best! | 4 Servings
- Eggs
- Milk
- Wheat
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. *Nutrition values for one of Lemon Berry Bundt Cake is as follows: Calories 400, Total Fat 17g, Sat. Fat 10g, Cholest. 100mg, Sodium 370mg, Total Carb. 57g, Fiber 1g, Sugar 39g, Protein 5 g.* *Nutrition values for one of Double Chocolate Bundt Cake is as follows: Calories 440, Total Fat 22g, Sat. Fat 13g, Cholest. 95mg, Sodium 440mg, Total Carb. 57g, Fiber 2g, Sugar 38g, Protein 6 g.*
Ingredients
2 unit
Lemon Berry Bundt Cake
(Contains: Eggs, Milk, Wheat)
2 unit
Chocolate Bundt Cake
(Contains: Eggs, Milk, Wheat)
Cooking Steps
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.
