Blueberry Yum-Yum Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (21 ounce) can blueberry pie filling (can use two cans)
  • 1
    (18 1/4 ounce) 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)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1
    (8 ounce) package cream cheese, softened
  • 14
    cup sugar (or to taste)
  • 1
    (3 1/2 ounce) 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)
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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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