Blackberry Cake with Coconut Cream Cheese Frosting
This vibrant Blackberry Cake uses cake mix, raspberry jello, and frozen berries to make an incredibly moist and flavorful cake! It's super easy and quick.
Servings: 12 Servings
Calories: 411kcal
Ingredients
- 1 18-oz box yellow cake mix
- 4 eggs
- 1 cup oil
- 1 6-oz. box raspberry Jell-O gelatin
- 1 16-oz bag frozen blackberries frozen, unthawed or use fresh
- 1/2 cup butter softened
- 1 8-oz. package cream cheese softened
- 4 cups powdered sugar 1 pound
- 1-2 tablespoons milk
- 1 pinch salt optional
- 1/4 coconut extract optional
Instructions
- Grease and flour a 9x13 inch cake pan. Set aside. In large bowl combine cake mix, eggs, oil and Jello on high speed with electric mixer for about 2 minutes.
- Fold in the berries. Pour into the prepared 9x13-inch pan. Use a very sturdy spatula to scrape it all in. You might think you are working with an enormous wad of chewed bubblegum at this point, but don't worry, it turns into a delicious cake, I promise.
- Bake at 350 until fork inserted in center comes out clean, about 40 minutes. Allow cake to cool completely.
- In a large bowl, make frosting by beating cream cheese and butter together until smooth. Gradually add powdered sugar. Add milk and salt. Add in the coconut extract if you are using it.
- Frost cake, chill, and serve.
Nutrition
Serving: 1slice | Calories: 411kcal | Carbohydrates: 40g | Protein: 2g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Potassium: 25mg | Fiber: 1g | Sugar: 39g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
