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Blueberry Stack Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

20 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 box cake mix, white, low fat
*
4 large eggs
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1 teaspoon vanilla extract
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½ cup margarine
softened
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cup milk
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Icing
8 Ounces cream cheese
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8 ounces whipped topping, prepared
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1 pound powdered sugar
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1 can blueberry pie filling
*

Ingredients

Amount Measure Ingredient Features
1 box cake mix, white, low fat
*
4 large eggs
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5 ml vanilla extract
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118 ml margarine
softened
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158 ml milk
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Icing
8 Ounces cream cheese
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231.2 ml/g whipped topping, prepared
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453.6 g powdered sugar
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1 can blueberry pie filling
*

Directions

Combine cake ingredients and make 6 small layers.

Bake at 350℉ (180℃).

Cool.

Beat cream cheese, sugar, and cool-whip together.

To assemble cake; spread cream cheese mixture on first layer, then 3 or 4 tablespoon blueberry. Continue until all layers are used. Press each layer firmly as they are added.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 77836% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 215mg 72%
Sodium 407mg 17%
Total Carbohydrate 40g 40%
Dietary Fiber 0g 0%
Sugars g
Protein 17g
Vitamin A 27% Vitamin C 0%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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