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Cake butter butter eggs milk vanilla almond extract Frosting sugar cream cheese frozen whipped topping blueberry pie filling
Viewed: 70 - Published at: 2 years agoIngredients
- CAKE
- 1 butter recipe cake mix, any brand
- 1/2 cup butter, softened
- 4 eggs
- 2/3 cup milk
- 1 tablespoon vanilla extract
- 1/2 tablespoon almond extract
- FROSTING
- 1 1/2 cups sugar
- 8 ounces cream cheese, softened
- 1 (9 ounce) carton frozen whipped topping, thawed
- 1 (21 ounce) can blueberry pie filling
Method
- 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.
