Pancake Bundt Cake – Raspberry Chocolate
Looking for something new to spice up your next brunch? You will love this simple, and simply delicious Pancake Bundt Cake. It combines raspberry and chocolate and looks stunning on any buffet.
When I think of bundt cakes, I tend to think of desserts. At least I did, until I created this delicious bundt cake breakfast recipe!
Combining chocolate and raspberries, alongside traditional pancake ingredients gives you a sweet and fluffy pancake bundt cake that your guests will be talking about for a long time to come. I love to top slices of this delicious cake with syrup and powdered sugar, but the sky is the limit.
(Psst… if you liked my Raspberry Coffee Cake With Dark Chocolate Chips, you will love this.)
Ingredients
- Pancake mix
- Water or milk
- Baking powder
- Vanilla extract
- Fresh raspberries
- Nutella (optional)
- Mini Chocolate Chips (optional)
- Powdered sugar
Equipment
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Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat oven to 350 degrees
- Spray a bundt pan with nonstick spray
- Layer berries in the bottom of the pan
- Stir together pancake mix, water or milk, baking powder, vanilla until well combined
- Pour over the berries
- Warm Nutella in the microwave for about 1 minute
- Drizzle over the batter
- Bake 20-25 minutes or until golden brown
- Let cool for about 5 minutes
- Turn out onto a platter and dust with powdered sugar
What is complete pancake mix?
Complete pancake mix is sold under a variety of names – Bisquick is among the most popular, but King Arthur Flour and Martha White all have their own versions. They can be found at your local grocery store and are very affordable.
I love making recipes using pancake mix like muffins, coffee cake, and more.
Serving Suggestions
You can serve this raspberry pancake bundt cake with butter and syrup. To make it really decadent, add a little bit of homemade whipped cream or try our brown sugar butter or maple bacon butter.
This breakfast bundt cake is wonderful for brunch buffets along with egg muffins, fruit salad, and holiday ham.
More Breakfast Recipes
- Bacon Egg and Cheese Bundt Cake Breakfast
- Sweet Potato Spinach Quiche
- Blueberry Croissant Bake
- Bacon Puff Pastry Twists
Raspberry Chocolate Bundt Cake Breakfast Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Raspberry Chocolate Pancake Bundt Cake
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Ingredients
- 2½ cups complete pancake mix
- 2 cups water or milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries rinsed and patted dry
- 2 tablespoons Nutella optional
- powdered sugar
- syrup optional
- 1/2 cup mini chocolate chips optional
Instructions
- Preheat your oven to 350 degrees.
- Spray a bundt pan with nonstick spray.
- Layer berries in the bottom of the pan.1 cup fresh raspberries
- Stir together the pancake mix, water (or milk), baking powder, and vanilla extract until well combined.2½ cups complete pancake mix, 2 cups water or milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract
- Pour over the berries, then sprinkle with mini chocolate chips.1/2 cup mini chocolate chips
- Warm the Nutella in the microwave for about 1 minute.2 tablespoons Nutella
- Drizzle over the batter and use a knife to gently swirl it into the batter.
- Bake 20-25 minutes or until golden brown.
- Let cool for about 5 minutes.
- Turn out onto a platter.
- Dust with powdered sugar.powdered sugar
- Serve with butter and syrup and enjoy!syrup
Equipment
- Bundt Pan
how much water?
You’ll need 2 cups of milk or water to make these one pan pancakes using pancake mix.