Blackberry Wine Cake II

Blackberry Wine Cake II

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"An easy cake to make. Cake mix is combined with blackberry wine and blackberry flavored gelatin, then baked in a Bundt pan."
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Ingredients

55 m servings 298 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and blackberry wine. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. 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.
  4. To make the Glaze: In a small bowl, stir together the confectioners' sugar and 1/2 cup blackberry wine.

Reviews

38
  1. 42 Ratings

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Most helpful positive review

***UPDATE DEC 2010*** If you can't find true blackberry wine (Manichewitz) and French Vanilla cake mix, don't waste your money or time, in my opinion. Grocer was out of the wine, and I used ano...

Most helpful critical review

The cake itself was good. It was super moist and had a great flavor. The glaze was way too much. Thankfully, I only used 1/2 of what the recipe calls for, then I dusted the top with powdered ...

***UPDATE DEC 2010*** If you can't find true blackberry wine (Manichewitz) and French Vanilla cake mix, don't waste your money or time, in my opinion. Grocer was out of the wine, and I used ano...

The cake itself was good. It was super moist and had a great flavor. The glaze was way too much. Thankfully, I only used 1/2 of what the recipe calls for, then I dusted the top with powdered ...

My motherin-law made this over the holidays. She got the recipe from a cookbook in North Carolina. This is my new favorite cake! So easy and so good. She used Royal Blackberry Gelatin, avail...

I have been making this recipe for years and used to think my grandmother invented it until I found a very old newspaper clipping with the recipe at her house. I have given blackberry wine cakes...

I used Jell-O's Blackberry Fusion gelatin and it worked great. After pouring half the glaze on the bottom of the cake, I mashed up some blackberries and added them to the glaze before pouring i...

This was a very tasty, moist cake and was a hit at a recent picnic. Good news for those who have a hard time finding blackberry gelatin, Jello brand has started selling a "Blackberry Fusion" fl...

Mine stuck so badly to my Nordicware non-stick bundt pan (which I had sprayed with Pam), that I could only get it out by digging with a spoon. What I could get out tasted very, very good but I'...

This was a great cake!! It was impossible to find the Blackberry Gelatin, so I used the Black Rasberry Gelatin and it blended right in. In the future, (or in season) I would like to try it wit...

My stepmom made this today for my Dad and it was delicious! This is so moist! This was great with and without whipped topping. The entire family raved about this cake.