Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. "My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version," she says. "It's best prepared the day before serving, and it freezes well, too."
Recommended: 60 Instagram-Worthy Summer Recipes
- 1 package yellow cake mix (regular size)
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 package (.3 ounce) sugar-free raspberry gelatin
- 2 eggs
- 1/3 cup egg substitute
- 1 jar (10 ounces) seedless blackberry spreadable fruit
- 1/2 cup unsweetened applesauce
- 1/4 cup canola oil
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 3 tablespoons fat-free milk
- In a large bowl, combine the cake mix, pudding mix and gelatin. In a small bowl, beat the eggs, egg substitute, spreadable fruit, applesauce and oil. Stir into dry ingredients just until moistened.
- Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- In a small bowl, combine icing ingredients until smooth. Spread over cooled cake. Yield: 20 servings.
Originally published as Blackberry Cake in Quick Cooking July/August 2002, p48
Reviews for Frosted Blackberry Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 15, 2012
Reviewed Mar. 24, 2010
"This is a favorite for me. I acctually have had it requested by others."
Reviewed Mar. 5, 2010
"I absolutely love this cake! Yummy!"
Reviewed Jun. 24, 2008