Blueberries and Creme Cake is a light and refreshing dessert recipe. It has a layer of white cake and a cream cheese layer topped with yummy blueberries.
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Ingredients Needed For Blueberries and Creme Cake:
White cake mix
Heavy whipping cream
Blueberry pie filling/topping
Cool Whip or Reddi Wip, if desired
Instructions For Blueberries and Creme Cake:
Make white cake according to the package directions using egg white recipe not the whole egg recipe.
Prepare a 9 x 13 baking pan as directed and bake according to the package directions.
When cake is finished baking, remove it from the oven and allow time to cool.
Then, cover and refrigerate. I like to use a 9 x 13 cake pan that comes with a raised lid for this cake.
Make the cream cheese layer: in a medium to large mixing bowl, beat the cream cheese until it is fluffy. Then, add the powdered sugar and beat to combine. Next, add the heavy whipping cream and beat until thick and creamy.
Spread cream cheese filling evenly onto the chilled cake. Refrigerate for 30 minutes.
Then, using a spoon, carefully top the cream cheese filling layer with the can of blueberry pie filling. Try to distribute as evenly as you can so you will have less spreading of the filling to do.
Cover the cake and refrigerate until ready to serve.
If desired, you can top cake pieces with a bit of Cool Whip or homemade whipping cream. This cake is wonderful without it but, add it if you’d like.
I like to use Duncan Hines Wilderness brand of pie filling and topping,
Other Duncan Hines Wilderness pie filling and toppings are yummy on this cake as well-like raspberry, cherry, blackberry or strawberry.
I like to use super moist cake mixes for this recipe.
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Blueberries and Creme Cake
A lite and fruity cream cheese filled cake that is easy and delicious.
- 1 15.25 ounce Pillsbury Super Moist white Cake mix plus ingredients for cake mix
- 8 ounce cream cheese softened
- 2 cups powdered sugar
- 1/2 pint heavy whipping cream
- 21 ounce can Duncan Hines Blueberry pie filling/topping
- Cool Whip or Reddi Wip if desired
Make cake mix according to the package directions for the egg white recipe.
Prepare a 9 x 13 baking pan and bake according to the package directions.
When cake has baked, allow time to cool and then refrigerate.
Make the cream cheese filling: beat the softened cream cheese with an electric mixer in a medium sized mixing bowl.
Then, add the powdered sugar and blend.
Add the heavy whipping cream and beat to combine-until well combined and thickened so you can spread it on the cake.
Spread cream cheese filling onto the chilled cake and place back in the refrigerator for about 30 minutes.
When the cake has chilled, carefully spoon the blueberry pie filling on to the cake. Distribute as evenly as possible to minimize the need to spread the filling. Carefully spread the blueberry filling to cover the cake.
Cover and refrigerate until ready to serve.
Top with Cool Whip or Reddi Wip, if desired.
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