Temperature: 325 ° F

Ingredients

Instructions

Preheat oven to 325 degrees. Lightly butter a Kaiser Bundform pan.
In a large bowl, using an electric mixer at low speed, blend together the cake mix, sugar and cinnamon. Make a well in the center and pour in the eggs, cream cheese, vegetable oil and vanilla extract. Beat at low speed until blended. Scrape the bowl and continue to beat for 4 minutes at medium speed.
In a small bowl, combine the blueberries, raspberries and blackberries. Toss with the 1 tablespoon of flour until coated. Fold into the cake batter and spoon into the prepared pan.
Bake in the preheated 325 degree oven for 60 to 70 minutes, or until a toothpick inserted near the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the wire rack and cool completely.
To make frosting; using an electric mixer at medium speed, beat butter for 1 minute or until creamy in a small to medium mixing bowl. Add the cream, vanilla, salt and ½ cup of the confectioner's sugar and mix at low speed until until well blended, about 1 minute. Gradually add the remaining confectioner's sugar, alternating with 1 teaspoon of milk at a time if needed to achieve a glaze consistency. Beat at medium speed for about 1 minute or until smooth and creamy. Pour frosting on top of cooled cake letting it drip decoratively down the sides.
Serve cake slices garnished with fresh berries and mint leaves, if desired.
16 servings