Blackberry Cake

Blackberry Cake by

Kaitlyn Baker


Serves: 6-8


  • 1 box moist yellow cake mix
  • 4 large eggs
  • 1 (3 oz). box raspberry or blackberry jello
  • ½ cup vegetable oil
  • ½ cup water
  • 2 ⁄3 can blackberry pie illing
  • 1 (8 oz.) package cream cheese
  • 1 stick butter
  • 1 lb. box confectioners sugar
  • 1 tsp. pure vanilla extract
  • 1 (8 oz.) tub cool whip
  • fresh blackberries, for garnish


  1. Preheat the oven to 350°F.
  2. Mix cake mix, eggs, jello, oil, and water in a large bowl until well blended. Gradually stir in blackberry pie filling. Pour into two well greased 9 inch pie pans. Bake for 30-35 minutes. Allow to cool completely on a wire rack.
  3. Beat softened cream cheese and butter until light and thoroughly combined then add box confectioners sugar, vanilla, and cool whip.
  4. Mix until this is well incorporated. Assemble cakes by frosting bottom layer then add top cake and frost all over.