Gluten Free Blackberry Sheet Cake
Gluten Free Living – 2020
I hit the gold mine with this scrumptious recipe! Gluten Free Blackberry Sheet Cake is spectacular. The cake itself has only three ingredients including a gluten free cake mix and blackberry pie filling. The cream cheese icing is so delectable, then it’s topped off with another can of blackberry pie filling. It was outstanding. If you don’t need to make the recipe gluten free, you can use a regular yellow or white cake mix. It’s great either way.
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I was giving out goodies to all of John’s Day Neuro drivers during the months of August through November. One of the guys asked if the cookies were gluten free. His wife has Celiac Disease and he wanted to share with her. They weren’t. 🙁 But I told him I would make some goodies that both he and his wife could enjoy. Gluten Free Blackberry Sheet Cake was born out of that desire. I already had a good sheet cake recipe. The key was finding a gluten free cake mix. Those are not nearly as hard to find as they were eight to ten years ago.
So I whipped up this fantastic cake. Because I had several cans of blackberry pie filling on my pantry shelf, I added a can of pie filling on top of the icing as well. WOW! It was amazing. (Yes, the cook always gets a sample.) 🙂 Because this recipe makes 48 servings, I gave them a container and put one in my freezer for another dear friend who also has Celiac Disease. She has brought us breakfast stuff on four or five occasions since John first had his stroke. This is also terrific with raspberries!
If you need a fabulous dessert for the holidays and you have company with gluten intolerance, you need to make this cake. Everyone will love it, including those without gluten issues. There’s only 8 ingredients for both cake and icing so it’s actually a lot simpler to make than you’d think. Regardless, everyone will LOVE this dessert, and you’ll go home with an empty pan. 🙂
Gluten Free Blackberry Sheet Cake is so moist and wonderful.
If you need a fantastic gluten free dessert for the holidays, this is it!
Every bite will have you drooling. 🙂
Gluten Free Blackberry Sheet Cake is rich, decadent and divine.
Here’s what I did.
I used these ingredients for the cake.
Pour gluten free cake mix into a mixing bowl. Add eggs.
Stir to combine.
Stir to combine.
Spread cake mixture into a greased 12×17″ cookie sheet.
Bake cake at 350 degrees for 20 minutes or until a toothpick inserted in center comes out clean. Cool cake completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter. Add vanilla.
Mix with an electric mixer until smooth.
Add powdered sugar, one cup at a time, mixing well after each addition.
Mix with an electric mixer until smooth.
Spread cream cheese icing over top of cooled cake.
Spread blackberry pie filling over top of cake and refrigerate. For easier cutting, try to refrigerate at least a few hours.
Cut into pieces and serve.
This delectable cake is just what the doctor ordered if you have family or friends that follow a gluten free lifestyle.
Gluten Free Blackberry Sheet Cake has a luscious cream cheese frosting to die for!
Good, down to the last bite. 🙂
Here’s the recipe.
GLUTEN FREE BLACKBERRY SHEET CAKE
(My own concoction)
Gluten Free Blackberry Sheet Cake
Equipment
- 1 11x17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 small mixing bowl
Ingredients
CAKE:
- 17 oz. box gluten free yellow cake mix
- 22 oz. can blackberry pie filling Lucky Leaf makes this flavor
- 4 large eggs
CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 22 oz. can blackberry pie filling Lucky Leaf makes this flavor
Instructions
CAKE:
- Mix together gluten free cake mix and eggs with a wooden spoon in a large mixing bowl.
- Fold in the pie filling.
- Spread into a greased 11x17” cookie sheet.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE FROSTING:
- In a small bowl, beat cream cheese, vanilla and butter with an electric mixer.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Spread pie filling over top of icing.
- Refrigerate before serving.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
I enjoyed every bite of this dreamy cake.
Gluten Free Blackberry Sheet Cake is a terrific dessert for holiday parties, company dinners or even potlucks where you’re serving a lot of people.
If you enjoy blackberries, you’ll love this dessert. 🙂
If you have a sweet tooth, Gluten Free Blackberry Sheet Cake is perfect for you!
You may also enjoy these delicious recipes!
Gluten Free Blackberry Dump Cake Cobbler
Gluten Free Blackberry Sheet Cake
Equipment
- 1 11×17" jelly roll pan
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
- 1 small mixing bowl
Ingredients
CAKE:
- 17 oz. box gluten free yellow cake mix
- 22 oz. can blackberry pie filling Lucky Leaf makes this flavor
- 4 large eggs
CREAM CHEESE FROSTING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 22 oz. can blackberry pie filling Lucky Leaf makes this flavor
Instructions
CAKE:
- Mix together gluten free cake mix and eggs with a wooden spoon in a large mixing bowl.
- Fold in the pie filling.
- Spread into a greased 11×17” cookie sheet.
- Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE FROSTING:
- In a small bowl, beat cream cheese, vanilla and butter with an electric mixer.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Spread pie filling over top of icing.
- Refrigerate before serving.