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Gluten Free Blackberry Sheet Cake | Can't Stay Out of the Kitchen | your family will never believe this spectacular #cake is #GlutenFree! It's made with #BlackberryPieFilling & has a #CreamCheese icing to die for. Great for the #holidays. #dessert #SheetCake #HolidayDessert #GlutenFreeBlackberrySheetCakeGluten Free Blackberry Sheet Cake | Can't Stay Out of the Kitchen | your family will never believe this spectacular #cake is #GlutenFree! It's made with #BlackberryPieFilling & has a #CreamCheese icing to die for. Great for the #holidays. #dessert #SheetCake #HolidayDessert #GlutenFreeBlackberrySheetCake

Gluten Free Blackberry Sheet Cake

Teresa Ambra
Gluten Free Blackberry Sheet Cake is spectacular! This fantastic cake is rich, decadent and absolutely heavenly. No one will ever believe it's gluten free! This recipe has only eight ingredients including blackberry pie filling so it's pretty easy to make. It's a terrific dessert for company or holiday dinners, especially if you have friends or family with gluten intolerance. The recipe can also be made with a regular cake mix for those without gluten issues.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 48
Calories 118 kcal

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

NOTE: This cake is easier to cut if you refrigerate at least 6-8 hours first.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 118kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 46mgPotassium: 21mgFiber: 0.3gSugar: 16gVitamin A: 143IUVitamin C: 6mgCalcium: 26mgIron: 0.2mg
Keyword blackberries, cake, cream cheese, dessert, gluten free, gluten free dessert
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