Mixed Berry Bundt Cake

A Mixed Berry Bundt Cake on a paper plate with a slice cut out.

Treat yourself to the delightful flavors of summer with our Mixed Berry Bundt Cake recipe. This moist and tender cake is bursting with a medley of juicy berries including strawberries blueberries and raspberries adding a refreshing tang to every bite. This stunning dessert is a true celebration of seasonal sweetness!

10 mins
1 hr 20 mins
10-12 slices
2 packages Krusteaz® Wild Blueberry Muffin Mix
1 cup Half &Half
4 Large eggs
1 cup Sour cream
2 cans Blueberries, drained and rinsed (included with mix)
1 cup Fresh raspberries, chopped blackberries and/or sliced strawberries - or a combination!

Heat oven to 350°F. Lightly grease 12 cup bundt baking pan with cooking spray.


In a large bowl, blend together Krusteaz Wild Blueberry Muffin mixes, half & half, eggs and sour cream. Fold in canned blueberries and fresh berries. Spoon batter into prepared pan.


Bake 50-55 minutes or until light golden brown around the edges. Cool for 15 minutes; gently loosen and remove from pan. Transfer cake to cooling rack.


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