Blackberry Pumpkin Cake Driscolls

Pumpkin Cake with Blackberries

  • Cake:
  • 165 grams of unsalted butter, at room temperature, plus more for pan
  • 325 grams all-purpose flour, plus more for pan
  • 1 1/2 Teaspoons baking soda
  • 3/4 Tsp. ground cinnamon
  • 3/4 Tsp. ground cloves
  • 3/4 Tsp. salt
  • 1/2 Tsp. baking powder
  • 200 grams granulated sugar
  • 180 grams light brown sugar
  • 110 grams plus 50 grams coarsely chopped pecans, divided
  • 2 Packages (170 gram each) Driscoll's Blackberries
  • 3 large eggs, beaten, at room temperature
  • 1 can (430 gram) solid pack pumpkin
  • Icing:
  • 120 grams confectioners' sugar
  • 1/2 Tsp. vanilla extract
  • 1-2 Tbsp. whole milk

15 min prep + 1 hour cooking | 10 -12 | holiday and events

Blackberry Pumpkin Cake Driscolls

Pumpkin cake with a fresh blackberry accent will sweeten up any special event for you and your loved ones. When adding batter to the cake, layering the blackberries with the batter keeps them intact. (If they are folded into this thick batter, they could break.) Each slice will showcase a the deep flavor of pumpkin studded with the contrast of fresh blackberries.


PREHEAT oven to 180°C.
BUTTER the inside of a fluted tube cake pan (preferably nonstick) with generous amounts of butter.
SPRINKLE flour evenly around inside of cake pan until evenly coated.
TAP OUT excess flour.
PLACE 325 grams of flour into a medium bowl.
ADD 1 ½ teaspoons baking soda, 3/4 teaspoon cinnamon, 3/4 teaspoon cloves, 3/4 teaspoon salt, and 1/2 teaspoon baking powder.
SIFT to combine ingredients and SET ASIDE flour mixture.
PLACE 165 grams of butter into bowl of an electric mixer.
BEAT on high speed for 1 minute or until creamy.
ADD granulated sugar and brown sugar.
BEAT until light in color and texture, about 3 minutes.
SCRAPE DOWN sides of bowl.
BEAT IN 3 eggs, one at a time, with mixer on low.
SCRAPE DOWN sides of bowl.
BEAT IN one-third of flour mixture and SCRAPE DOWN sides of bowl.
BEAT IN one-half of pumpkin and SCRAPE DOWN sides of bowl.
BEAT IN half of remaining flour mixture and SCRAPE DOWN sides of bowl.
BEAT IN remaining pumpkin and SCRAPE DOWN sides of bowl.
BEAT IN remaining flour mixture and FOLD IN 110 grams of pecans.
SPREAD one-third of batter evenly into pan.
DROP one package of blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
SPREAD half of remaining batter evenly over blackberries in pan.
DROP half of remaining blackberries evenly onto batter and DO NOT ALLOW berries to touch sides of pan.
SPREAD remaining batter evenly into pan.
TAP bottom of pan gently on countertop to remove air bubbles.
BAKE about 1 hour or until cracks in top of cake look dry and a long bamboo skewer inserted into cake comes out clean.
COOL 10 minutes on a wire rack.
INVERT cake onto rack and UNMOLD.
ALLOW cake to cool completely.
SIFT 120 grams of confectioners' sugar into a small bowl.
STIR IN 1/2 teaspoon vanilla extract.
STIR IN just enough milk to make a pourable icing.
MASH remaining blackberries with a fork and STIR into icing (alternatively, use remaining whole blackberries to garnish cake).
PLACE cake onto a rack over a rimmed baking sheet.
DRIZZLE icing over cake and ALLOW excess icing to drip down sides.
SPRINKLE with remaining pecans.
ALLOW icing to set, about 30 minutes.
SERVE immediately or COVER with plastic wrap and STORE at room temperature for up to 2 days.

Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.