our onto cooled cake, spreading evenly.
Cut cake into squares to
br>Spoon into a greased donut pan/maker.
Bake for
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Mix and cook cake mix as directed.
Make 4 layers or make 2 layers and split.
Mix softened cream cheese and blend in Cool Whip and sugars.
Spread mixture between each layer and top with blueberry pie filling, including top of cake.
Real good!
Cook cake mix as directed on package. Cool.
Combine sour cream, Cool Whip and vanilla.
Frost cake with this mixture.
Put pie filling on top of cake.
Refrigerate.
Mix cake mix according to package directions.
Bake in four layers.
(You can make 2 layers and split.)
While cake is baking, prepare filling.
Mix softened cream cheese with sugar, then blend in Cool Whip.
Spread mixture and pie filling between each layer including top of cake.
Bake cake in three layers.
Mix powdered sugar and cream cheese together for your icing.
Between layers put icing and pie filling.
On top layer, put icing and remainder of pie filling.
For the cake, cream sugar and shortening.
Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
Add blueberries last and pour into 9\" x 9\" baking dish.
Bake for 35-40 minutes at 300 degree or until centre is set.
For the sauce, mix brown sugar, flour and salt together in a saucepan.
Add boiling water and cook over low heat until thickened.
Add butter and vanilla last.
Stir and serve over warm blueberry cake.
-inch pans.
Beat cake mix, water, egg whites, vegetable
ahrenheit.
2. Sift together cake flour, salt, baking powder and
egetable oil, and then the cake mix, until all is incorporated
Cake:
Place raisins in a
Mix
softened
cream
cheese, sugar, oil and eggs.
Add vanilla,
then
add
cake mix.
Fold in (drained) blueberries. Bake at 350\u00b0 for 35 to 45 minutes in greased and floured Bundt pan.
Do not preheat oven.
Remove cake immediately.
side to cool.
Make Cake: Preheat the oven to 350
Mix powdered sugar, cream cheese and Cool Whip together.
Cut cake into 2 layers.
Add filling, then blueberry filling.
Top with cake, then filling, then blueberry filling.
Make a 3 layer yellow butter cake.
Cool.
Mix cream cheese with sugars, mixing well.
Add Cool Whip.
Place on first layer of cool cake, and then place about 3 or 4 tablespoons of canned blueberry pie filling.
Repeat layers.
Chill.
Use a 13 x 9 pan.
Smear margarine on bottom and sides of pan. Dip dry cake mix into bottom of pan mashing out the lumps as you go.
Cover cake mix with pineapple, then cover pineapple with blueberry pie filling.
Sprinkle and cover with brown sugar, then sprinkle chopped nuts over the sugar.
Slice the margarine thin and distribute over the top of the cake.
Bake at 350\u00b0 for 45 minutes.
Make cake mix and bake in 3 round layer pans as directed. Cool.
Mix all other ingredients (except blueberries) and ice each layer alternately with blueberry filling.
Mix first four ingredients.
Pour into 9-inch pie plate.
Bake at 350\u00b0 for 40 minutes.
Remove from oven and cool 10 minutes (leave oven on).
At medium speed mix sour cream, 3/4 cup sugar and almond extract.
Pour over cake.
Return to oven for 15 minutes.
Delicious eaten plain or topped with your favorite pie filling.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.