This is a great recipe, its simple so anyone can make it. I do find that the topping is a little too sweet so I use 1/4 cup sugar. Everyone likes it. Can't mess up.

The process of removing the bitter seeds is time consuming, but well worth it! I also, used Blackberry Fusion as my jello. This cake turned out so light and airy versus a heavy pound cake. And after adding the final juice and sugar combination sauce, it was incredibly moist. I received so many compliments that I am making a second one and freezing individual serving portions to enjoy after dinner or with a cup of tea/coffee :)

While preparing my muscadines in the fall, I use a juicer and freeze several 1 cup bags of juice.

Really, really good... Tastes like scratch... Easy!!

We grow our own muscadines, so I was looking for a recipe using muscadines. I have just made my second cake as the first one was delicious. Separating the hulls from the pulp is time consuming, and I recommend wearing snug-fitting latex or similar gloves. I had placed a mesh strainer over a bowl and poured the cooked mucadines into the strainer. Be sure to let them cool sufficiently to avoid burned fingers. The only blackberry Jello I found was a 3 oz box of Blackberry Fusion, and this worked perfectly. I baked the cake for 36 minutes based on the Bundt pan cooking times listed on the cake mix box. If you have any cake left after a day or so, it's best to refrigerate it.

ROYAL GELATIN makes a Blackberry gelatin. I used that.