Blueberry Stack Cake

Recipe by loriyeargan
READY IN: 40mins


  • CAKE
  • 1
    butter recipe cake mix, any brand
  • 12
    cup butter, softened
  • 23
    cup milk
  • 1
    tablespoon vanilla extract
  • 12
    tablespoon almond extract
  • 1 12
    cups sugar
  • 8
    ounces cream cheese, softened
  • 1
    (9 ounce) carton frozen whipped topping, thawed
  • 1
    (21 ounce) can blueberry pie filling


  • Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
  • Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
  • Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
  • Cream together sugar and cream cheese; fold in whipped topping until smooth.
  • Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
  • Repeat until all layers are used.
  • When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
  • Chill for at least 2 hours before serving; store cake in refrigerator.
  • **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
  • Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
  • Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.