Triple Berry Cake W/Yellow & Strawberry Cake

READY IN: 2hrs 18mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/4 ounce) box yellow cake mix (Duncan Hines Moist Deluxe Classic Yellow)
  • 1
    (10 1/4 ounce) box strawberry cake mix (Duncan Hines Moist Deluxe Strawberry Supreme)
  • 2 23
    cups water (1 1/3 cup for each batter)
  • 23
    cup vegetable oil (1/3 cup for each batter)
  • 6
    large eggs (3 for each batter)
  • 34
    cup fresh blueberries (4 oz.)
  • 2
    cups fresh raspberries (12 oz.)
  • 1
    quart fresh strawberries, sliced about 1/4 inch thick (18 oz.)
  • 12
    cup seedless raspberry preserves, divided
  • 2
    cups sweetened whipped cream, divided
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DIRECTIONS

  • Preheat oven to 350.
  • Generously grease three 8-inch cake pans.
  • Prepare cake batter according to box directions and divide evenly in pans. I did pans half strawberry, half yellow and used a butter knife to swirl the batters.
  • Bake until toothpick comes out clean, 15 to 18 minutes.
  • Cool in pans 10 minutes and turn out on wire racks.
  • Place berries in large bowl and set aside.
  • Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
  • Pour over berries and stir carefully to glaze berries.
  • Place 1 layer of cake on a platter; spread with whipped cream and spoon 1/3 cup berries on it.
  • Repeat with 2nd and 3rd layers.
  • Spoon remaining berries in center of top layer. Decorate edge with whipped cream.
  • Refrigerate 1 hour.
  • Melt remaining preserves and spoon over top of cake after slightly cooling, letting drip down the side.
  • Refrigerate one hour more.
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