Salmonberry Cake

Ingredients

• 4 cups salmonberries , divided
• 0.75 cups water , or as needed
• 1 package white cake mix , 15.25 ounce
• 3 large eggs
• 2 tablespoons vegetable oil
• 0.5 cups white sugar

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans; set aside.

2. 2

   Press 2 cups salmonberries through a metal mesh strainer into a medium bowl using the back of a large spoon; discard solids in the strainer. Pour salmonberry pulp and juice (about 1 ¼ cups) into a 2-cup measuring cup; add enough water to pulp and juice until it measures 2 cups. Stir well.

3. 3

   Combine cake mix, 1 cup salmonberry-water mixture, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat for for 2 minutes; fold in 1 ½ cups whole salmonberries. Divide batter between the prepared pans.

4. 4

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.

5. 5

   Meanwhile, cook remaining 1 cup salmonberry-water mixture, remaining ½ cup whole salmonberries, and sugar in a large saucepan over medium-high heat, stirring constantly, until syrup begins to simmer. Remove from heat.

6. 6

   Poke holes gently all over top of warm cake layers with a fork. Pour ½ cooled salmonberry syrup over each cake layer; cool completely.