Patriotic preserves cake

Taylor Simpkins


My own twist to a different recipe. I found a recipe similar to this on here and changed somethings. I took this to a memorial day cook out and it was a hit! I will be making it for 4th of July as well :)

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5 Min


40 Min


1 box
white cake mix
1/2 c
light sourcream
1 jar(s)
strawberry-blackberry preserves (i used smuckers)
1 c
half and half
3-4 Tbsp
imitation vanilla
1 pkg
light cool whip
red and blue food coloring (optional)

Directions Step-By-Step

preheat oven to 350. In a large bowl mix eggs, cake mix, sour cream and half and half (mix the imitation vanilla into the half and half before adding to the bowl)
Pour into a cake pan and bake for 40 minutes
Let the cake cool for a couple of minutes then spread the preserves over top of the cake, like icing (I had to heat my preserves up in the microwave otherwise, they will tear the cake apart when spreading)
Let the cake cool COMPLETELY. while you are waiting, divide the cool whip into 3 sections. (I used two bowls and the cool whip container)
in one bowl add red food coloring to the topping and in the other add blue. leave the 3rd section alone since you need white. Mix the food coloring until the cool whip is the color you like
Take as many strawberries and blackberries as you think you want and cut off the leaves, then cut the strawberries into thin slices or chunks if you want
when the cake is cool, spread the red cool whip over the first 3rd of the cake followed by the white then blue. scatter the srawberries and blackberries over top of the cake

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