Bountiful Blackberry Bundt Cake

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
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Updated on 06/17/21
Blackberry Bundt Cake
Blackberry Bundt Cake

The Spruce / Carroll Pellegrinelli
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
355 Calories
19g Fat
37g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 355
% Daily Value*
Total Fat 19g 25%
Saturated Fat 5g 27%
Cholesterol 62mg 21%
Sodium 304mg 13%
Total Carbohydrate 37g 14%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 4g
Vitamin C 4mg 19%
Calcium 92mg 7%
Iron 1mg 7%
Potassium 130mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Blackberry Bundt Cake is one of those recipes that everyone used to make all of the time back in the '60s, but have since forgotten about. That's a shame, because this cake is very flavorful. By adding whole blackberries as decoration, it makes it a very appealing cake.

The only thing that might be difficult about making this Bundt cake is finding the powdered blackberry gelatin. We don't believe JELL-O makes it any longer, but Royal still does.

Ingredients

  • 1 box white cake mix, or yellow cake mix

  • 1 (3-ounce) box blackberry gelatin

  • 1 cup walnuts, lightly toasted and chopped

  • 4 large eggs

  • 1/2 cup vegetable oil, or butter, melted and cooled

  • 2 cups blackberry wine, divided

  • 1 cup confectioners' sugar

  • 1/2 cup butter

  • 1 pint whole blackberries, rinsed and dried, for garnish

Steps to Make It

Make the Cake:

  1. Gather the ingredients.

  2. Preheat the oven to 325 F.

  3. Grease and flour the Bundt cake pan.

  4. In a large mixing bowl, combine the cake mix and powdered gelatin mix. Stir to combine them.

  5. Place the nuts in a small bowl.

  6. Scoop out 1/4 cup of the cake mixture to add to nuts. Stir them to coat the nuts and then set them aside.

  7. Add the eggs, oil and one cup of the wine to the cake mixture bowl.

  8. With an electric mixer on low, mix it all until just combined.

  9. Then mix the batter for 2 minutes until the mixture is smooth.

  10. Hand stir in the coated nuts.

  11. Pour batter into a prepared pan and bake for 50 to 60 minutes.

  12. Remove the cake from the oven to cool in the pan for 10 minutes on a wire rack.

  13. Remove the cake from the pan and finish cooling it on a rack.

Make the Glaze:

  1. Gather the ingredients.

  2. In a medium saucepan, melt the butter.

  3. Add the remaining 1 cup of wine and sugar.

  4. Stir until it's all combined.

  5. Cook the glaze until mixture comes to a boil.

  6. Drizzle warm the glaze over the cake.

  7. Garnish the cake with the whole blackberries.

  8. Serve and enjoy.