Frosted Blackberry Cake Recipe

5 4 3
Frosted Blackberry Cake Recipe
Frosted Blackberry Cake Recipe photo by Taste of Home
Publisher Photo

Frosted Blackberry Cake Recipe

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5 4 3
Publisher Photo
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."
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 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
  • ICING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons fat-free milk

Directions

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 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in 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

Nutritional Facts

1 piece: 272 calories, 8g fat (3g saturated fat), 27mg cholesterol, 270mg sodium, 48g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • 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
  • ICING:
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons fat-free milk
  1. 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.
  2. Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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

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Reviews forFrosted Blackberry Cake

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lmmcnew User ID: 6180770 111206
Reviewed Jun. 15, 2012

"I have made this cake several time. With the frosting is just too sweet for my family. I make mine now in a bundt pan without frosting and have tried different flavors- our favorites are peach and strawberry! It's a very easy recipe and very good. Best thing is it is diabetic friendly!"

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tonyasue User ID: 4832061 112940
Reviewed Mar. 24, 2010

"This is a favorite for me. I acctually have had it requested by others."

MY REVIEW
plumshoe User ID: 923064 41443
Reviewed Mar. 5, 2010

"I absolutely love this cake! Yummy!"

MY REVIEW
fulkersons User ID: 1930511 86978
Reviewed Jun. 24, 2008

"show pitures"

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