Triple Berry Sheet Cake
This Triple Berry Sheet Cake is such a delicious and simple cake that you will want to make it all the time. This cake is perfect for get togethers, summer picnics, or an easy summer afternoon treat. With a Cool Whip frosting and fruit, this cake is light and airy and perfect anytime.
Servings: 12
Ingredients
- 2 boxes yellow cake mix
- 2 Cup water
- 1 Cup canola oil
- 6 eggs
- Strawberry Jelly
- 2 cool whip tubs
- Blackberries and strawberries chopped for topping
- Raspberries and blueberries for topping
Instructions
- Preheat oven to 350 degrees
- Using a flour based pam spray, spray a 9x13 baking dish then set aside
- In a stand mixer or a large bowl with a hand mixer; mix the cake mix,
- water, canola oil and eggs together until combined
- Pour batter into the prepared baking dish
- Bake for 28-35 minutes; or until a toothpick or knife comes out clean
- Use any utensil with a rounded end to poke holes in the cake
- Set aside to cool down
- While the cake is cooling chop up the blackberries and strawberries, set aside
- Once the cake is cooled; grab a squeeze bottle and pipe in the strawberry jam into the holes
- Place the cake in the fridge for 5 minutes (That way when you begin to frost the cake your jam won’t smear!!)
- Frost the top with the cool whip until cake is covered; top the cake off with your berries
- Cut to serve and enjoy!!!