Blackberry Surprise
Ingredients
- Crunch Topping ⓘ
- 1/2 Cup (from an 18.25-oz box) yellow cake mix ⓘ
- 1/3 cup packed brown sugar ⓘ
- 3 tablespoons cold butter, cut into small pieces ⓘ
- 1/2 cup finely chopped pecans ⓘ
- Filling ⓘ
- 1 8-oz package cream cheese, softened ⓘ
- 2 tablespoons Blackberry Jam ⓘ
- 1/2 teaspoon almond extract ⓘ
- 1/4 cup powdered sugar ⓘ
- 1/3 cup finely chopped pecans ⓘ
- Cake
- Remaining cake mix ⓘ
- 1 8-oz package cream cheese, softened ⓘ
- 1/2 cup melted butter ⓘ
Instructions
- 1. Heat oven to 350F. Lightly spray a 9-in springform pan with nonstick spray.
- 2. Topping: Put first 3 ingredients in a small bowl. Cut with a pasty
- cutter until mixture resembles small peas. Stir in pecans. Put in
- freezer until ready for use.
- 3. Filling: With mixer, cream cheese, blackberry jam, powered
- suger and almond extract. Stir in pecans.
- 4. Cake: Sprinkle frozen blackberries with sugar and set aside. Combine the first 6 ingredients in a large mixing bowl; with
- mixer, beat at medium speed until smooth. fold in blackberries.
- Pour half of the batter into the bottom of springform pan,
- smooth out to edge of pan. Add filling, spoonful at a time, over the bottom layer. Pour remaining batter over filling. Add
- topping over top of cake.
- 5. Bake 1 hour 10 minutes or until wooden toothpick inserted in middle of cake comes out clean (cake may settle in middle, that's okay)
- 6. Cool completely in pan on wire rack. Run a knife around edge of pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate.
Nutrition & Diet Analysis (per serving)
1513
kcal
76% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).