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Blackberry Cake Recipe

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 YIELD:12-16 servings


  • 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.

Nutritional Facts

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

Reviews for Blackberry Cake

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Reviewed Mar. 13, 2012

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

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."

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."

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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