1 box Jell-O Royal Blackberry or Strawberry Gelatin
1/2 cup Crisco oil
1/2 cup blackberry wine or strawberry wine
1 cup finely chopped pecans, divided
Ingredients for glaze:
1 stick blue bonnet butter, at room temperature
1/2 cup blackberry wine
1/2 box confectioners' sugar
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Let's Make It
Preheat oven to 350 degrees F. Mix box of cake mix and box of Jell-O. Stir in Crisco oil plus 1/2 cup blackberry wine. Add eggs and 1/2 cup finely chopped pecans.
Spray Bundt pan or angel food pan with Pam with flour. Then add 1/2 cup finely chopped pecans to the bottom of the pan before you pour the batter in. Then pour the batter in.
Bake for 50-55 min. When cake is done and still in pan, poke holes in the top with the handle of a wooden spoon. Pour half of glaze over the top of the cake, and let cool for 20-25 minutes. Turn cake out and pour remaining glaze over the rest of the cake.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.