Sunday, May 28, 2017


Ingredients :

1 box Duncan Hines yellow cake mix
1 c cool water
1/3 c vegetable oil
3 large eggs
21 oz can blueberry pie filling
6 oz package vanilla, cook and serve, pudding
2 3/4 c milk
3/4 c Daisy dairy sour cream
1 1/2 c powdered sugar
2 c Cool Whip whipped topping

Instructions :

Preheat oven to 350^. Spray a 9×13 inch cake dish with non-stick vegetable spray;set aside.
Dump cake mix into mixer bowl. Place water in a 2 cup measure. Crack eggs into water. Beat mixture with a whisk or fork util well blended. Add the oil in next.
Pour mixture into cake mix.Beat on low to combine;then beat for 1 1/2 minutes on medium; scraping bowl as needed. Pour batter into prepared dish. Bake for 30 minutes. While cake is baking —
Make pudding: In a medium saucepan, combine milk and pudding. Cook and stir for 2 minutes, until pudding comes to a boil.Cook for 2 minutes more, until thick. Remove from burner. Cover and cool completely in fridge.
Make Topping: In a medium bowl; combine sour cream and powdered sugar. (If you find the consistency is not of spreading consistency add more of one or the other). Beat with a spoon to blend. Fold in whipped topping, blend well. Mixture should be thick. ( adjust with powdered sugar, if necessary).
Assemble cake: Remove cake from oven and poke large holes in warm cake. Spread blueberry pie filling on top of warm cake evenly.Spread pudding on top of blueberry layer. Cool for half an hour on cooling rack. Then spread evenly with the Sour cream topping. Chill until needed.. Refrigerate and cake remaining. Enjoy.

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