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Close up of fork with berry cake on it on a white plate.

Easy Mixed Berry Cake with Frozen Berries and Cake Mix

Course: Dessert
Cuisine: American
Keyword: Mixed Berry Cake with Frozen Berries and Cake Mix
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 20 servings
Calories: 104kcal
Author: Kara @ Quick and Easy Baking
A moist and super easy to make, mixed berry cake using frozen berries and a cake mix.
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Ingredients

  • 1 (15.24 ounce) box vanilla cake mix, dry (I used Betty Crocker's vanilla cake mix)
  • 1 (3.4 ounce) box Jello instant vanilla pudding mix, dry
  • 1 cup sour cream
  • 1/2 cup melted butter, cooled down a bit
  • 2 tablespoons vegetable oil
  • 1/3 cup milk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2-3 cups frozen mixed berries, cut up any large berries and measure after the berries have been cut up (Keep the berries frozen until added to the batter. If you want a higher ratio of berries to cake, use three cups.)
  • 1/4 cup brown sugar
  • Whipped cream or ice cream for topping optional

Instructions

  • Preheat the oven to 350 degrees F. Grease or spray a 13x9 inch pan. (If using a dark coated pan, set the oven to 325 degrees F.)
  • In a large bowl, mix all the cake ingredients (except for the fruit and the brown sugar) on medium to medium-high speed with an elecric mixer for about a minute or so until well mixed. The batter will be thick.
  • Gently fold in 1-2 cups of the frozen berries into the batter. (Remember to cut up any large strawberries.) If you prefer lots of berries, use 2 cups here.
  • Pour the batter into the prepared pan and spread evenly.
  • Sprinkle another 1 cup frozen mixed berries over the cake evenly, then sprinkle brown sugar over the berries.
  • Bake at 350 degrees F for approximately 40-45 minutes. (If using a dark coated pan and baking at 325, it may need to bake a little longer.) The cake is baked when a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs on it, but no raw batter.
  • Remove the cake from the oven and cool for at least 15-20 minutes before cutting and serving. The inside of the berries will be very hot if you don't let it cool a bit before serving.

Notes

How to Store: This cake should be stored in an airtight container in the refrigerator and can last up to 3-4 days.
How to serve: Serve this cake warm, at room temparture or cold. This cake can be eaten plain, with a sprinkling of confectioner's sugar, with a glaze, whipped cream or even ice cream.
If the cake is cold and you want it warm, cut a slice and heat it in the microwave for about 15 seconds at a time. Be careful as the fruit may tend to get a hotter than the cake.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer questions you may have about ingredients, substitutions, other pan sizes etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 104kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 55mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 0.2mg