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Blackberry Cake

Wild blackberries are plentiful here, so I started making this cake to put that pretty crop to good use. Everyone loves it.—Doris Martin, Bostic, North Carolina
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 1 package white cake mix (regular size)
  • 1 package (3 ounces) raspberry or black cherry gelatin
  • 1 cup canola oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup fresh or frozen blackberries
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • ICING:
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 4 to 5 tablespoons milk
  • 1/2 cup fresh or frozen blackberries, crushed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans


  • In a large bowl, combine the cake mix, gelatin, oil and milk 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 a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  • For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.
Nutrition Facts
1 piece: 590 calories, 35g fat (10g saturated fat), 70mg cholesterol, 320mg sodium, 66g carbohydrate (50g sugars, 3g fiber), 5g protein.

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Average Rating:
  • 2769
    May 11, 2019

    This cake is a cross between an italian creme cake and blackberry. I love not having the spice of traditional blackberry. Cannot go wriong with coconut and nuts (i use which ever I have on hand, pecan or walnut) Only after my fifth or sixth time making it did I perfect the icing ... ONLY use 2 tablespoons of milk with the juice of the CRUSHED blackberries, otherwise it is way to soupy to stay on the edges of the cake.

  • MrsMarine
    Jul 9, 2013

    No comment left

  • ksabey
    Mar 13, 2012

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

  • mugscie
    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.

  • cdbdga
    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.

  • webefoodies
    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.

  • mellyjane
    Feb 27, 2006

    No comment left