• 8 Ratings

Topped with raspberries, cranberries, and pomegranate seeds, this fresh berry dessert lives up to its name. To take the berry cake to new sweet heights, we add a swirl of fruit jam to the batter, too.

Recipe by Jocelyn Delk Adams of Grandbaby Cakes
Source: Better Homes and Gardens


Berry Topping
Cake Batter


For the Topping
  • Preheat oven to 325°F. Liberally spray a 12-cup Bundt® pan with non-stick baking spray or prepare with shortening/butter and flour.

  • Add melted butter to bottom of the bundt pan then cover butter with 3/4 cup of the brown sugar.

  • Evenly sprinkle cranberries, raspberries and pomegranate seeds over the brown sugar covering entire area then carefully pat down inside the pan.

  • Cover berries with the remaining 1/4 cup of brown sugar.

For the Cake Batter
  • In your mixer bowl, add butter and beat on high speed for 1 minute. Slowly add in sugar and mix on high speed for an additional 5 minutes until very pale yellow and fluffy.

  • Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

  • Whisk together flour, cinnamon and salt in a medium sized bowl. Turn your mixer down to its lowest speed, and slowly add flour mixture into batter in two increments. Be careful not to overbeat.

  • Lastly, add sour cream and vanilla extract, scrape down sides, and mix until just combined and turn off mixer.

Instructions Checklist
Instructions Checklist
For the Swirl
  • Remove 1 cup of cake batter from mixing bowl and add to separate small bowl.

  • Stir in melted raspberry jam and red food coloring and whisk until smooth.

To Assemble
  • Evenly spread 1/3 cake batter into bundt pan over berries then add 1/2 of swirl batter over the top.

  • Repeat step by adding 1/3 of cake batter and remaining swirl batter on top.

  • Finally, add remaining 1/3 of plain batter to the top.

  • Bake for 1 hour and 15 to 25 minutes or until toothpick inserted into the top of cake comes out clean. Tip: Add a sheet of parchment paper or foil on a shelf below the bundt pan to catch any juices that may drip during baking.

  • Remove cake from oven and cool for only 5 to 7 minutes in pan. Carefully invert cake onto serving plate to finish cooling. If any berries stick to pan, carefully use a butter knife to remove and place back on the top of the cake. Let the juices settle (to speed this process you can refrigerate).

  • Garnish with a small sprinkling of powdered sugar, if deisred.


8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0