our onto cooled cake, spreading evenly.
Cut cake into squares to
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
side to cool.
Make Cake: Preheat the oven to 350
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.
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 and bake cake according to package directions.
Mix cream cheese and sugar well; add Cool Whip.
Mix well and add lemon juice.
Put around side and top edge of cake.
Fill top of cake and hole with blueberry pie filling.
Bake cake as directed.
Bake 2 layers; cut in 1/2 to make 4 layers.
Mix cream cheese, Cool Whip and powdered sugar together to use as the first layer mix.
Mix sugar and blueberry filling together to use as the second layer.
Spread layer mixes on top of cake layers.
Mix the 2 leftover mixes together; spread on cake to cover.
Mix cream cheese, confectioners sugar and Cool Whip. Frost cake between layers, top and sides. Drizzle blueberry pie filling on top.
Mix first 5 ingredients; chill.
Slice angel food cake into 3 layers.
Put mixture between layers.
Pour blueberry filling on top and dribble down sides.
Cream together the cheese and sugars.
Fold in topping.
Slice cake twice.
Spread mixture between layers and on top.
Spoon blueberry pie filling over cake.
Cake:
Cook cake according to directions on box adding 1 teaspoon butter flavoring.
Mix cake mix, eggs and oil.
Fold in the cream cheese and blueberry pie filling.
Bake at 350\u00b0 for 1 hour.