Blueberry Yum-Yum Cake
- Reviews 1
Ready In: 40 mins
Serves: 12-16
Ingredients
- 1 (21 ounce) can blueberry pie filling (can use two cans)
- 1 (18 1/4ounce) package cake mix (use yellow or white)
- 3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar (or to taste)
- 1 (3 1/2ounce) package instant pudding mix (use cream cheese or vanilla flavor)
- 1 cup milk
- 1 (8 ounce) container cool whip frozen whipped topping, thawed (or use whipped cream)
- 2 cups fresh blueberries (optional)
Directions
- Bake the cake according to package directions in a 13 x 9-inch pan.
- Cool completely.
- In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
- Spread the cream cheese mixture on top of the cake.
- Spread the blueberry pie filling on top of the cream cheese mixture.
- Spread the Cool Whip or whipped cream on top of the cake.
- Sprinkle with fresh blueberries if desired.
- Delicious!
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