Blackberry Pumpkin Spice Cake

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Fresh blackberries provide the ideal balance of flavor and texture for this cake.

Blackberry Pumpkin Spice Cake


    For the Cake:

  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 eggs, beaten
  • 2¼ cups sifted cake flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup solid-pack pumpkin
  • ¾ cup milk
  • For the Frosting:

  • 12 ounces cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 5¼ cups powdered sugar
  • 1½ tablespoons vanilla extract
  • 2 cups California Giant blackberries, for topping


  • For the Cake:

      • Preheat the oven to 350 degrees.
      • Mix the butter and sugar together until it is light and fluffy. Blend in the eggs, one at a time.
      • In a separate bowl, whisk together the pumpkin and milk. Alternate adding the pumpkin mixture and dry ingredients to the egg mixture, beginning and ending with dry ingredients.
      • Grease and flour three 9" round cake pans. Pour the batter into the prepared pans, dividing equally.
      • Bake the cakes in the 350 degree oven for about 20 minutes or until the center of the cake bounces back when you touch it.
  • For the Frosting:

      • Mix the butter and cream cheese together, scraping down the sides as needed, for about 2-3 minutes. With the mixer on low speed, add the powdered sugar, a little at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes.
      • Place one cake on a cake stand. Frost the top of the cake with a thick layer of frosting. Repeat with the other two cakes. Spread the frosting thin to achieve a naked cake look and garnish with blackberries. Store the cake in the refigerator until it's time to serve.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!