Blueberry Cream Cake

Blueberry Cream Cake

1 (18.25 oz.) box Duncan Hines butter cake mix
1 (13 1/2 oz.) container Cool Whip
1/2 C. confectioners’ sugar
1/2 C. granulated sugar
8 oz. cream cheese
1 C. blueberry pie filling

Mix cake mix according to directions on box and bake in 3 or 4 layers.

While cake cools, mix Cool Whip, sugar, cream cheese and confectioners’ sugar together. After cake is completely cooled, ice middle of cake with Cool Whip mixture and some of the blueberry pie filling. Repeat for next 2 or 3 layers.

Ice sides and top of cake, leaving icing a little higher around the outside of the top layer. Place blueberry pie filling on top.



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