Ingredients

• 4 cups salmonberries , divided
• 0.75 cups water , or as needed
• 1 , 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.

Nutrition per serving