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Even in the dead of winter in Cape May Court House, New Jersey, Nancy Zimmerman serves up the fabulous flavor of summer-fresh fruit with this yummy cake just loaded with convenient frozen berries. “Use sliced strawberries or any mix of berries you like,” Nancy suggests.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice with 1 tablespoon whipped topping equals 218 calories, 4 g fat (3 g saturated fat), 35 mg cholesterol, 320 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.
Originally published as Mixed Berry Cake in Light & Tasty February/March 2007, p52
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Reviewed on Mar. 29, 2010 by MBawden
I have made this easy recipe several times for guests and everybody has always loved it
Reviewed on Feb. 26, 2010 by delidella
If using frozen berries baking time needs to be at least 55 minutes. I made this for a church coffee and several asked for recipe. I would probably not use blackberries as part of fruit again as seeds were larger.
Reviewed on Sep. 18, 2009 by shirbert
I made this cake using freshly frozen blackberries. The flavor was good but the blackberry seeds were a bother. Next time I'll use a different berry.
Reviewed on Sep. 17, 2009 by funreader
I made this cake and it was delious. But I used fresh berries instead ofthe frozen and was delighted with the results. Everyone raved about it. I also used vanilla yogurt instead of plain.
I made this cake and it was delious. But I used fresh berries instead of
the frozen and was delighted with the results. Everyone raved about it. I also used vanilla yogurt instead of plain.
Reviewed on Sep. 17, 2009 by sawpainter1
Was that a dry cake? The picture looks like it is. Thanks, Deb
Reviewed on Sep. 17, 2009 by skurtz12
I made this cake and thought it was just OK. It tasted good enough but the texture of the cake was not to my liking. I probably would not make it again.
Reviewed on Sep. 12, 2009 by alfiepu
I was right to question the frozen berries---after 1 hour of cooking, the center was still soup. I followed the directions precisely. The moisture from frozen fruit is not appropriate for this recipe. I would suggest fresh fruit, or thaw and drain.
Reviewed on Sep. 10, 2009 by tocat83
Why would you want to use a mix when homemade is so much better!
Reviewed on Sep. 10, 2009 by lorr...aine
In place of all the ingrediants used to make the cake////
Reviewed on Sep. 10, 2009 by BevieF
I would mix up the Jiffy cake mix according to the directions on the box and then add the fruit and brown sugar mix on top of that instead of going to the trouble of making the cake from scratch llaaling Use Jiffy cake mix in place of what, exactly?
I would mix up the Jiffy cake mix according to the directions on the box and then add
the fruit and brown sugar mix on top of that instead of going to the trouble
of making the cake from scratch
llaaling Use Jiffy cake mix in place of what, exactly?
Use Jiffy cake mix in place of what, exactly?
Reviewed on Sep. 10, 2009 by llaaling
Reviewed on Sep. 10, 2009 by LaLacIngram
I use Jiffy yellow cake mix & it's delicious and super easy!LaLaLake Wales, FL
I use Jiffy yellow cake mix & it's delicious and super easy!
LaLa
Lake Wales, FL
Reviewed on Sep. 10, 2009 by Gloria Cardona
If the berries and fine crumb mixture is deleted from the recipe, is the cake dense enough to be used for shortcake. I am having trouble finding a cake receipe rather than bisquits for strawberry shorcake.
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