Blackberry Strudel Cake is one dynamite cake! It’s really more like a coffeecake than a traditional cake, and you can serve it for either breakfast or dessert. Regardless, it’s a spectacular cake that will quench any sweet tooth craving! It has a delightful combination of flavors using a cake mix and yeast in the crust layer, then it’s spread with blackberry pie filling, a streusel topping is added and, then, after baking, a luscious powdered sugar icing with almond extract is added.
Talk about yummy! What makes this dessert even better is it’s really fairly easy to make. I doubt I spent more than 15 minutes preparing the dessert and that included the icing layer. For very little work, you get a really scrumptious dessert.
This is a story of good intentions gone awry! I made up this dessert a couple of weeks ago and froze it with the intention of taking it along with me on our trip to Kaibeto, Arizona, as we spent last week there working with a Navaho church in the area. I had intended to bring it!
For some crazy reason when I was packing up all the coolers we were bringing with us, all my baked goods got left behind! And there were quite a few delicious goodies I had baked up to lessen my cooking load once I got there. To no avail! We were about half way there when I realized I had forgotten to pack them. Talk about being bummed out!
So, when our pastor’s house flooded late last week, I pulled this cake out of the freezer and brought it to them instead, along with his favorite Roast Beef dinner. As it was, the adults and teenagers on our trip got enough of my baked goods during the week–just not this one!
Another great thing about this recipe is you can make it with just about any kind of pie filling. The original recipe was for Cherry Strudel Cake and that was superb, but as I had extra cans of blackberry and blueberry pie filling on the shelf, those were what got made. Same great recipe, just a little different taste.
If you’re looking for a fantastic fruity-type cake dessert or coffeecake recipe for special occasion brunches or baby showers, then consider making one of my versions of Strudel Cake. While it is a little ooey and gooey, your guests will love it!
Blackberry Strudel Cake is ooey, gooey and delicious!
This luscious cake can be served for breakfast or dessert.
Using blackberry pie filling was spectacular.
Here’s what I did.
These are the ingredients I used for the cake.
Measure out 1 1/2 cups cake mix to use for crust layer. Set aside remaining cake mix for later use. Mix 1 1/2 cups cake mix, flour, eggs, yeast and water.
Stir ingredients to combine and spread into a 9×13″ glass baking dish that’s been sprayed with cooking spray or greased well.
Spread a can of blackberry pie filling over top of the crust layer.
Cut in remaining cake mix and softened butter with a pastry blender until well mixed.
Sprinkle streusel topping over top of the blackberry pie filling.
Bake at 350 for about 35-40 minutes or until lightly browned and cake has cooked through. Allow cake to cool.
I used these ingredients for the icing along with hot water.
Stir glaze ingredients together with a whisk.
Drizzle glaze over top of cooled cake. Cut in 12 pieces to serve.
Blackberry Strudel Cake is heavenly.
Every bite of Blackberry Strudel Cake is mouthwatering.
This tempting cake will certainly tantalize your taste buds!
Here’s the recipe.
BLACKBERRY STRUDEL CAKE
(Recipe inspired from Cooks Recipes)
- 1 (18.25-ounce) package yellow cake mix
- 1 (1/4-ounce) package active dry yeast
- 1 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 large eggs
- 2/3 cup warm water
- 1 (21-ounce) can blackberry pie filling
- 1/3 cup butter, softened
- Preheat oven to 350°.
- Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
- Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine with yeast, flour, eggs and water.
- Spread in prepared baking pan.
- Spread blackberry pie filling over dough evenly.
- Combine remaining dry cake mix with butter until crumbly.
- Sprinkle over pie filling.
- Bake for 35 to 40 minutes.
- Allow to cool and drizzle with the glaze.
- 1 cup powdered sugar
- 1/4 cup butter, softened
- 1 tablespoons hot water
- ¾ teaspoon almond flavoring
- Combine all ingredients in bowl, mixing well.
- Drizzle over baked cake.
Blackberry Strudel Cake is a great coffeecake to make for holiday breakfasts.
It’s also a quick and easy cake to make when you’re on a time crunch.
Ah, yes, give me that fork!
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