Blackberry Vanilla Bundt Cake

Posted May 21st, 2015

It’s National Vanilla Pudding Day! To celebrate, we took a vanilla pudding pack and baked it into a moist Bundt cake topped with a rich blackberry glaze and fresh blackberries. This is an easy, but beautiful dessert perfect for your Memorial Day get-together.

Blackberry Vanilla Bundt Cake

1 (3.4oz) Always Save vanilla pudding mix
1 French vanilla cake mix
1 cup low-fat sour cream
4 large eggs
1 cup water
¾ cup canola oil
1 cup white chocolate baking chips
½ cup blackberry preserves
1 ½ cups powdered sugar

Preheat oven to 350 degrees. Grease Bundt pan. In large bowl, combine pudding mix, cake mix, sour cream, eggs, water, and oil. Beat on medium speed for two minutes. Fold in vanilla chips. Pour mixture into Bundt pan. Bake 30-35 minutes or according to time indicated on cake box. Remove from oven and let cool for at least 20 minutes.

While cake is cooling, heat blackberry preserves over medium heat in a small saucepan; stir until melted. Once melted into a sauce-like texture, remove from heat. Add powdered sugar and stir together.

Once cake is cool, turn onto plate and drizzle blackberry glaze on top. Fill the middle and top of cake with fresh blackberries.

Slice and enjoy!

Blackberry Vanilla Bundt Cake - AS 01


Blackberry Vanilla Bundt Cake - AS 02
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