Real Recipes From Real Home Cooks ®

blackberry cake with cream cheese filling

(28 ratings)
Blue Ribbon Recipe by
Deneece Gursky
Miami, FL

One of my daughters coworkers whom is like an adopted son to me asked me if i would make him a cake for his 21st birthday. I gave him a choice of three types and this is what he chose. The cake is wonderful and he passed a slice to everyone at work and even the ups delivery guy lol. (who btw told my daughter that i will now have a stalker because of my amazing cake lol) Anyway it has become well loved by both family and friends, not to mention random delivery guys ; )

Blue Ribbon Recipe

This recipe is truly decadent. I happened to have a pail of fresh blackberries - thanks to my friends at nearby Boyd Mill Farm - and I couldn't imagine a better way to put them to use than in this wonderful cake! Try it... you'll like it!

— The Test Kitchen @kitchencrew
(28 ratings)
method Bake

Ingredients For blackberry cake with cream cheese filling

  • CAKE
  • 1 box
    white cake mix
  • 1 box
    blackberry fusion jello, 3 oz.
  • 4
  • 1
    blackberry yogurt, single serving carton
  • 1/2 c
  • 1 c
    blackberry wine (i used manischewitz)
  • 1 c
    blackberries (fresh, not frozen)
  • 8 oz
    cream cheese, softened
  • 1/2 c
    confectioners sugar
  • 1/2 c
    blackberry pie filling (note: my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
  • 1/2-3/4 c
    sweetened whipped cream
  • 1 c
    blackberries, fresh or frozen (if frozen, drained thoroughly)
  • whipped cream frosting (homemade or your favorite packaged... but not the whipped vanilla flavor.)
  • large blackberries for decorating (if large, slice the berries in half.)

How To Make blackberry cake with cream cheese filling

  • 1
    Grease two 9-in round baking pans and flour well.
  • 2
    In large bowl mix cake mix and jello. Add eggs and yogurt.
  • 3
    Pour in oil and wine.
  • 4
    Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
  • 5
    Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
  • 6
    Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
  • 7
    FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
  • 8
    Invert first cooled cake onto a cake plate - flat side should be up - and spread the cream cheese filling on top of the inverted cake.
  • 9
    Arrange blackberries on top of the filling. Now place second cake on top of the first - flat side should be touching the cream cheese filling - and push down gently to connect both cakes.
  • 10
    Frost with whipped cream frosting and decorate with remaining blackberries. NOTE: If you prefer, you can use cream cheese frosting, etc.
  • 11
    Slice the cake and enjoy!