Real Recipes From Real Home Cooks ®

blackberry wine cake

(4 ratings)
Recipe by
Michelle Waco
Cornelius, OR

This is my spin on a delicious recipe I found a few years ago. My DH LOVES this - and everyone I make it for flips. DH take sit to work and gets recipe requests. My SIL makes it frequently and gets rave reviews too! HALF TO FULL BOX OF JELLO WILL DEPEND ON YOUR TASTE PREFERENCES AND THE WINE YOU USE. ORINGINALLY RECIPE CALLED FOR 4 EGGS, BUT SIL AND I HAVE GREAT SUCCESS USING 3, AND THAT HELPS A BIT ON THE CALORIE/CHOLESETEROL COUNT PERHAPS. Lovely color - great for bridal showers etc. Super easy!! Could be decorated to suit any occasssion! **I use Oak Knoll's Blackberee Wine when I can get it...The Raspberry when they have that for a Raspberry version of this same cake. If I can't get either, any Blackberry wine such as a Mogan David or Manischewitz will do.**

(4 ratings)
yield 12 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For blackberry wine cake

  • 18 oz
    white cake mix (1 box)
  • 6 oz
    blackberry fusion jell-o (1 box- can use half - personal pref)
  • 3-4
    eggs, personal pref
  • 1 c
    vegetable oil
  • 1 c
    blackberry wine
  • 2 c
    powdered sugar, sifted
  • 1/4 c
    blackberry wine (to thin glaze, does not take much)

How To Make blackberry wine cake

  • 1
    Spray bundt pan with cooking spray.
  • 2
    Mix cake mix and jello.
  • 3
    Add eggs, oil and wine.
  • 4
    Beat at low, medium speed (as directed on cake mix box).
  • 5
    Bake at 350 degrees for 50-60 minutes (until a toothpick comes out clean). Cool completely.
  • 6
    Mix powdered sugar and enough wine to thin to spreading consistency. Should be slightly thick as it will "loosen" and run down sides.
  • 7
    Drizzle over cake. Garnish with fresh berries or as desired and serve.