Berry Monkey Bread
Recipe by Jen Bates for Wyman’s
- 2 cups (267g) Wyman’s Triple Berry Blend, thawed
- 2 cans refrigerator biscuit dough
- 1⁄3 cup (67g) sugar
- 6 tbsp butter, melted
Optional Cream Cheese Drizzle/Dip:
- 4oz Cream Cheese
- 1 tsp vanilla
- 1⁄2 cup (60g) powdered sugar
Preheat the oven to 350°F. Prepare a bundt cake pan with nonstick spray.
Cut biscuit dough into quarters. Dip each piece of biscuit dough first in butter and then in sugar before adding to the bundt pan. After approximately 1/3rd of the biscuits have been dipped and placed in pan, sprinkle in 1⁄2 of the thawed Wyman’s berries. Repeat with the next 1/3rd of the biscuits, the remainder of the Wyman’s berries, and then the final 1/3rd of biscuits.
Place bundt in the oven. Bake for 55-65 minutes, turning halfway through, until biscuits are cooked throughout. Allow to cool in the bundt for 10 minutes before carefully inverting onto a serving dish. Optionally, prepare cream cheese to dip pulled portions in while enjoying.