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Mini Berry Cake
This cute mini berry cake is easy to make and perfect for any occasion.
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 2
Calories 529kcal
Author Lisa O'Driscoll | Fun Money Mom
- 1 box Cake Mix
- 8 oz Frosting white
- 1/2 cup Raspberries
- 1/4 cup Blueberries
Raspberry Puree
- 1/2 cup Raspberries
- 1 1/2 tbsp Water
- 1/2 tbsp Sugar
Prepare white or yellow cake mix according to the directions.
Spray mold with non-stick spray and fill with 1/2 cup of cake batter.
Bake 17-20 minutes.
Let cake cool
Cover with a layer of white frosting.
Refrigerate for five minutes, then add another layer of white frosting.
Add blueberries and raspberries to the center of the cake.
Cut the remaining blueberries and raspberries in half and add around the bottom of the cake.
Raspberry Puree
If you're making the raspberry puree combine 1/2 cup of raspberries, water and sugar in a small saucepan.
Cook over medium-low heat, stirring frequently, until it thickens into a puree consistency (approx 10 minutes).
Push the puree through the strainer to remove the seeds.
Drizzle over berry cake.
Enjoy!
Calories: 529kcal | Carbohydrates: 96g | Protein: 2g | Saturated Fat: 3g | Sodium: 381mg | Fiber: 4g | Sugar: 74g