Blackberry Cake Recipe

Name: Blackberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each cake mix, white with pudding; 3 ounces jello black raspberry; 1 cup vegetable oil; 1/2 cup milk; 4 large eggs; 1 cup blackberries fresh or frozen; 1 cup coconut flaked; 1 cup pecans chopped; 1/2 cup butter or margarine, softened; 1 pound powdered sugar; 4 teaspoons milk; 1/2 cup blackberries fresh or frozen; 1/2 cup coconut flaked; 1/2 cup pecans chopped

Servings: persons

1 each cake mix, white with pudding
3 ounces jello black raspberry
1 cup vegetable oil
1/2 cup milk
4 large eggs
1 cup blackberries fresh or frozen
1 cup coconut flaked
1 cup pecans chopped
1/2 cup butter or margarine, softened
1 pound powdered sugar
4 teaspoons milk
1/2 cup blackberries fresh or frozen
1/2 cup coconut flaked
1/2 cup pecans chopped

1
In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition.
2
Fold in blackberries, coconut and pecans.
3
Pour into three greased 9-inch round bak pans.
4
Bake at 350F (180C) for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks.
5
Icing: Cream butter in a mixing bowl.
6
Add sugar and milk; beat until des consistency is reached.
7
Stir in blackberries, coconut and pecans.
8
Frost to of two layers; stack on serving plate with plain layer on top.
9
Frost top a sides of cake.

1620

kcal

Calories

123

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each cake mix, white with pudding, 3 ounces jello black raspberry, 1 cup vegetable oil, 1/2 cup milk, and more.

Yes, Blackberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Cake

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