blueberry orange cake
Obtained online.
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yield
24 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For blueberry orange cake
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1white cake mix (15.25 oz.)
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1 canweetened condensed milk (14 oz.)
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1 canready made orangesicle frosting (16 oz.)
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1 canblueberry pie filling (lucky leaf 21 oz.)
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1container cool whip (8 oz.)
How To Make blueberry orange cake
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1Bake the cake using the package directions for a 9x13 cake. Let the cake cool 5 minutes, then use a fork or end of a wooden spoon to poke holes all over the top of the cake. Drizzle the can of sweetened condensed milk over the top slowly. Let the cake cool on the counter completely. Then refrigerate to chill.
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2Remove the foil lid on the frosting. Heat in the microwave for 20 seconds. Stir and then spread over the top of the chilled cake.
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3Set aside 2 Tablespoons of pie filling. Stir together the Cool Whip and remaining pie filling. Spread over the frosting layer. Spoon tiny dots of the reserved pie filling over the top. Swirl gently with a knife. Refrigerate until time to serve. Cut into 24 pieces. Store the remaining cake in a sealed container in the refrigerator.
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