Berry Bundt Cake
This easy berry bundt cake comes together quickly with a store-bought vanilla cake mix and frozen berries. It’s a simple dessert that’s perfect for brunch, holidays, or any special occasion.
- Serves: 10-12
- Prep Time: 10 minutes
- Cook Time: 34-39 minutes
Ingredients:
- French vanilla cake mix (or substitute white or yellow cake mix plus 2 teaspoons vanilla extract).
- 3 large eggs
- 1 cup water
- ¼ cup vegetable oil
- 1½ cups of frozen mixed berries
- baking spray
- optional garnish: powdered or granulated sugar.
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Heat the oven to 350ºF. Spray bundt cake pan generously with baking spray.
Step 2: This recipe is super easy. Simply combine three eggs, 1 cup of water, and 1/4 cup of vegetable oil with a box of store-bought French vanilla cake mix in a large mixing bowl. Then, using an electric hand mixer, beat everything together for about two minutes.
Step 3: Add the frozen berries to the cake mix and combine using a wooden spoon.
Step 4: Pour the prepared French vanilla cake batter with frozen berries into a generously greased Bundt pan. Bake for 34 to 39 minutes, or until a toothpick or sharp knife inserted into the center comes out clean. If you see any raw batter, continue baking for a few more minutes and test again. Allow the cake to cool completely, then remove it from the pan before serving. For an optional finishing touch, sprinkle powdered or granulated sugar over the top.
* To remove the cake, place a cake stand or plate on top of the Bundt pan, then flip them over together while holding the plate in place. Gently tap around the pan to loosen the cake. For easier release, you can carefully run a sharp knife around the edges before inverting it.
Tips:
- Try using fresh fruit like blueberries or peaches. You can also experiment with frozen fruits such as mango, peaches, or blueberries for a fun twist.
- You might also enjoy some of our other Bundt cake recipes, such as our Bisquick Bundt Cake and Bisquick Cranberry Orange Bundt Cake.
- Quick reminder: listed nutritional values exclude extra garnishes like powdered sugar, and granulated sugar. Enjoy!
- Caution: The oven will be very hot! Use Heat-resistant oven mitts when removing the Bundt cake pan.
Berry Bundt Cake
Equipment
- Bundt Cake Pan
Ingredients
- 13.25 oz French vanilla cake mix or substitute white or yellow cake mix plus 2 teaspoons vanilla extract.
- 3 large eggs
- 1 cup water
- ¼ cup vegetable oil
- 1½ cups of frozen mixed berries
- baking spray
- optional garnish: powdered or granulated sugar.
Instructions
- Heat the oven to 350ºF. Spray bundt cake pan generously with baking spray.
- This recipe is super easy. Simply combine three eggs, 1 cup of water, and 1/4 cup of vegetable oil with a box of store-bought French vanilla cake mix in a large mixing bowl. Then, using an electric hand mixer, beat everything together for about two minutes.
- Add the frozen berries to the cake mix and combine using a wooden spoon.
- Pour the prepared French vanilla cake batter with frozen berries into a generously greased Bundt pan. Bake for 34 to 39 minutes, or until a toothpick or sharp knife inserted into the center comes out clean. If you see any raw batter, continue baking for a few more minutes and test again. Allow the cake to cool completely, then remove it from the pan before serving. For an optional finishing touch, sprinkle powdered or granulated sugar over the top.
- * To remove the cake, place a cake stand or plate on top of the Bundt pan, then flip them over together while holding the plate in place. Gently tap around the pan to loosen the cake. For easier release, you can carefully run a sharp knife around the edges before inverting it.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
