Blackberry Wine Cake


(1 vote) 5 1

Adding blackberry wine gives an everyday white cake an elegant flair.

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  • 1 18 1/4 oz. package white cake mix
  • 1 3 oz. package blackberry gelatin
  • 4 large eggs, room temperature
  • 1/2 C. vegetable oil
  • 1 1/2 C. blackberry wine
  • 1/2 C. chopped pecans
  • 1 C. confectioners' sugar
  • 1/2 C. butter, softened

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Preheat oven to 325 F. Grease and flour a 9 or 10 in. tube pan. Put chopped pecans in bottom of pan. Combine the cake mix, blackberry gelatin, eggs, oil, and 1 C. blackberry wine. Beat for 2 minutes then pour batter over top of pecans. Bake at 325 for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top. To make blackberry wine glaze, mix together the confectioner's sugar, 1/2 C. blackberry wine, and the softened butter or margarine. Beat until smooth.

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