Blueberry Stack Cake
Yield
1 cakePrep
15 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, white, low fat
|
* |
| 4 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
margarine
softened |
|
| ⅔ | cup |
milk
|
|
| Icing | |||
| 8 | Ounces |
cream cheese
|
*
|
| 8 | ounces |
whipped topping, prepared
|
|
| 1 | pound |
powdered sugar
|
|
| 1 | can |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
cake mix, white, low fat
|
* |
| 4 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
margarine
softened |
|
| 158 | ml |
milk
|
|
| Icing | |||
| 8 | Ounces |
cream cheese
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
|
|
| 453.6 | g |
powdered sugar
|
|
| 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.
