Berry Bundt Cake
This easy Berry Bundt Cake combines French vanilla cake mix with frozen mixed berries for a soft, moist dessert. Just 10 minutes of prep and a few simple ingredients!
Equipment
- Classic sized 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
- Preheat the oven to 350°F. Generously coat a Bundt pan with baking spray, making sure to get into all the grooves.
- Add the French vanilla cake mix, eggs, water, and vegetable oil to a large mixing bowl. Beat with an electric hand mixer for approximately 2 minutes, until smooth.
- **Step 3:** Gently fold the frozen mixed berries into the batter using a wooden spoon or spatula.
- Pour the batter evenly into the prepared Bundt pan. Bake for 34–39 minutes, or until a toothpick inserted into the cake comes out without wet batter.
- Let the cake cool in the pan for 10–15 minutes. Carefully invert it onto a cooling rack and allow it to cool completely.
- Transfer to a serving plate and dust with powdered sugar, if desired.
Nutrition
Calories: 182kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 234mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 68IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
