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
Calories: 525kcal
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!!!
Nutrition
Calories: 525kcal | Carbohydrates: 74g | Protein: 6g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 661mg | Potassium: 99mg | Fiber: 2g | Sugar: 39g | Vitamin A: 127IU | Vitamin C: 8mg | Calcium: 198mg | Iron: 2mg