Blackberry Wine Pound Cake


by: Moogie

I created this recipe about 20 years ago. It remains one of my favorite cakes because of the ease in preparation, its super moist interior, and the wonderful taste of blackberries. Feel free to toss in fresh berries if you have them.


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serves: 12

1 box white cake mix

1 package (3 ounce) instant vanilla pudding

4 eggs

1/2 cup blackberry jam

3/4 cup blackberry wine

1/2 cup oil

1/2 cup pecans, finely chopped


1 stick unsalted butter

1 cup sugar

1/2 cup blackberry wine

Nutrition Facts
Blackberry Wine Pound Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 538

  • Total Fat: 26.6 g
  •     Saturated Fat: 7.2 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 75.6 mg
  • Sodium: 338.7 mg
  • Total Carbs: 65.5 g
  •     Dietary Fiber: 1 g
  •     Sugars: 50.5 g
  • Protein: 4.6 g

how is this calculated?

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1.  Grease and flour a tube pan. Pour the 1/2 cup nuts into the bottom of pan, spread evenly.

2.  Mix the cake mix,pudding mix, eggs, wine, and oil together, blend till smooth, pour on top of nuts.

3.  Bake at 350 degrees for 1 hour.

4.  For the glaze, mix all together in a sauce pan and bring to a boil for 2 minutes.

5.  Pour the prepared glaze over cake while still in the pan. Let stand for 30 minutes. Turn out on plate and serve.

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