Preheat your oven to 350°F (175°C). This ensures your monkey bread will bake evenly.
In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the sliced almonds and toast them lightly until golden, stirring frequently. This should take about 3-5 minutes. Remove from heat and set aside.
In a mixing bowl, combine the remaining 6 tablespoons of melted butter, maple syrup, and 2 tablespoons of raspberry preserves. Mix well until fully combined.
Open the tubes of Pillsbury Buttermilk biscuits and cut each biscuit into quarters. Place the biscuit pieces into a large mixing bowl.
In a small bowl, mix together the sugar and cinnamon. Sprinkle this mixture over the biscuit pieces in the bowl and toss to coat evenly.
In another bowl, blend the softened cream cheese with the remaining 2 tablespoons of raspberry preserves until smooth. Drop spoonfuls of this mixture into the biscuit pieces, making sure to distribute it evenly.
In your bundt pan, sprinkle half of the toasted almonds at the bottom. Layer half of the biscuit pieces on top of the almonds, followed by a drizzle of the glaze. Repeat with the remaining biscuit pieces and glaze, finishing with the remaining almonds on top.
Place the bundt pan in the oven and bake for 30-35 minutes, or until the top is golden brown and the biscuits are cooked through. A toothpick inserted into the center should come out clean.
Once baked, remove the bundt pan from the oven and allow it to cool for about 10 minutes. Carefully invert the pan onto a serving platter and let it fall out. Drizzle any remaining glaze over the top and serve warm.
