This is a lovely fruity cake. I had a bag of frozen berries sitting in my freezer screaming to be used. What better way to use them up. It’s a rather healthy cake when you count all the berries that are included in it.
A couple of helpful hints here. I use extra four in all my cake mixes as the box size has shrunk overtime. I found that by adding 4 teaspoons of flour makes up for the difference in size and that the cake stays nice and rounded after baking. In the past I saw that that cake shrank after it cooled down.
You can also use fresh berries if you have them on hand. Check for the sweetness of the berries to see if they need 1 tablespoon or 2 of extra sugar. I usually add at least 1 1/2 -2 teaspoons of sugar. Since it was frozen berries we added 2 teaspoons of sugar as I did not want a tart cake.
When using frozen fruits, don’t defrost them. Simply add them right at the end once the flour is mixed in. No need to stir like crazy. Simply blend them in.
- 1 (8 oz) pack of cream cheese beaten at room temp plus 1 Tablespoon sugar
- 1 (16. 25-ounce) Duncan Hines French Vanilla mix
- 1 (3.4 oz) instant french vanilla pudding mix
- 4 large eggs beaten
- 2 teaspoons of milk
- 1 teaspoon of vanilla extract
- 1/3 cup vegetable oil
- 4 teaspoons of all purpose flour
- (16 ounce) package frozen mixed berries
- Tablespoons of sugar to add to frozen berries + 2 teaspoons on flour so that the fruit doesn’t sink in the cake
- Preheat oven to 325 degrees.
- Lightly grease a Bundt cake pan with Pam Baking flour. In a large bowl beat the cream cheese and sugar until smooth for 3 mins.
- Combine the above ingredients except the fruits and beat on medium speed with an electric mixer for 1 min . Stop and scrape down the sides of the bowl and continue to beat for 3 mins until batter is smooth.
- Gently add the fruit mix to the batter and incorporate it.
- Pour batter into prepared pan and bake for 50-60 minutes, or until cake insert comes out clean. Let cool in pan for about 20 mins in the pan before you take it out.