Blackberry Cake Recipe

5 4 5
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Blackberry Cake Recipe

Read Reviews
5 4 5
Publisher Photo
Recommended: Top 10 Dessert Bars
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (18-1/2 ounces) white cake mix with pudding
  • 1 package (3 ounces) black raspberry gelatin
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup fresh or frozen blackberries
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • ICING:
  • 1/2 cup butter or margarine, softened
  • 1 pound confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1/2 cup fresh or frozen blackberries, crushed
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans

Directions

In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in.round baking pans. Bake at 350° for 25-30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks.
For icing, cream butter in a mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake. Yield: 12-16 servings.
Originally published as Blackberry Cake in Taste of Home February/March 1995, p59

Nutritional Facts

1 piece: 590 calories, 35g fat (10g saturated fat), 70mg cholesterol, 320mg sodium, 66g carbohydrate (50g sugars, 3g fiber), 5g protein.

  • 1 package (18-1/2 ounces) white cake mix with pudding
  • 1 package (3 ounces) black raspberry gelatin
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup fresh or frozen blackberries
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • ICING:
  • 1/2 cup butter or margarine, softened
  • 1 pound confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1/2 cup fresh or frozen blackberries, crushed
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  1. In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in.round baking pans. Bake at 350° for 25-30 minutes or until cake tests done; cool in pans 10 minutes before removing to wire racks.
  2. For icing, cream butter in a mixing bowl. Add sugar and milk; beat until desired consistency is reached. Stir in blackberries, coconut and pecans. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake. Yield: 12-16 servings.
Originally published as Blackberry Cake in Taste of Home February/March 1995, p59

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Reviews forBlackberry Cake

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MY REVIEW
ksabey User ID: 6548973 278
Reviewed Mar. 13, 2012

"Yum! this is so good, you can really taste the the pecans & blackberries even after it is baked."

MY REVIEW
mugscie User ID: 2057794 277
Reviewed Oct. 21, 2010

"I didn't have raspberry jello so I substituted strawberry, also used almonds instead of pecans because it's all I had. This cake is wonderful, moiste, flavorful, and simple to make."

MY REVIEW
cdbdga User ID: 3142440 311
Reviewed Jul. 14, 2010

"OMG! Do not miss out on this cake! You will get rave reviews every single time you make it. By far this is my favorite cake ever, so moist and dense, the texture is nice and oh the flavor amazing. Just for cost reasons I omit the pecans but I'm sure it a wonderful addition."

MY REVIEW
webefoodies User ID: 2507908 310
Reviewed Jun. 1, 2010

"I love this recipe but I did make a change to it. I actually use lemon gelatin. It tastes less artificial to me. I make this cake several times a year. It is dense and moist and as I said, I love it. Would (and have) recommended it to others. One other thing I did differently. I actually use a lemon glaze in place of the frosting."

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