Blueberry Stack Cake
1(18.5oz.) box butter cake mix
1 stick butter, room temperature
1 tsp. vanilla
4 eggs
2/3 c. milk
In large mixing bowl, add all ingredients to the cake mix and beat until well mixed. Bake in 6 thin layers and ice with filing.
Filling:
1 (8oz.) cream cheese
1 can blueberry pie filling
1 (9oz.) Cool Whip
1 c. sugar
Cream the sugar and cream cheese. Add frozen whipped topping. Spread thin layer of whipped topping and blueberry pie filling on each layer of the cake. Cover entire outside of cake with whipped topping and drizzle blueberry pie filling on top and sides. Chill before serving.
1(18.5oz.) box butter cake mix
1 stick butter, room temperature
1 tsp. vanilla
4 eggs
2/3 c. milk
In large mixing bowl, add all ingredients to the cake mix and beat until well mixed. Bake in 6 thin layers and ice with filing.
Filling:
1 (8oz.) cream cheese
1 can blueberry pie filling
1 (9oz.) Cool Whip
1 c. sugar
Cream the sugar and cream cheese. Add frozen whipped topping. Spread thin layer of whipped topping and blueberry pie filling on each layer of the cake. Cover entire outside of cake with whipped topping and drizzle blueberry pie filling on top and sides. Chill before serving.
1 comment:
If you are in charge of dessert when we cook out...
-Tossie
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