blueberry boston cream cake

Name: Blueberry Boston Cream Cake
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) yellow cake mix; 1 cup(s) cool water; 1/3 cup(s) vegetable oil; 3 large eggs; 21 ounce(s) can blueberry pie filling; 6 ounce(s) package vanilla, cook and serve, pudding; 2 3/4 cup(s) milk; 3/4 cup(s) dairy sour cream; 1 1/2 cup(s) powdered sugar; 2 cup(s) whipped topping

(1 RATING)

75 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Mar 9, 2017

I love making cakes using cake mixes, and this one is very good. This cake can be made with any combination of cake mix and pie filling; such as Lemon cake mix-blueberry pie filling-and cook and serve lemon pudding-and the sour cream frosting. Strawberry cake- strawberry pie filling- vanilla cook and serve pudding- the frosting Chocolate cake- strawberry or cherry and the frosting. pie filling and chocolate cook and serve chocolate pudding. You may wonder if you can use instant pudding- you can in a pinch--but the cook and serve kind hold up much better and tastes much better...enjoy !

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

1 box yellow cake mix
1 cup cool water
1/3 cup vegetable oil
3 large eggs
21 ounces can blueberry pie filling
6 ounces package vanilla, cook and serve, pudding
2 3/4 cups milk
3/4 cup dairy sour cream
1 1/2 cups powdered sugar
2 cups whipped topping

How To Make blueberry boston cream cake

Step 1

Preheat oven to 350^. Spray a 9x13 inch cake dish with non-stick vegetable spray;set aside.

Step 2

Dump cake mix into mixer bowl. Place water in a 2 cup measure. Crack eggs into water. Beat mixture with a whisk or fork util well blended. Add the oil in next.
Step 3

Pour mixture into cake mix.Beat on low to combine;then beat for 1 1/2 minutes on medium; scraping bowl as needed. Pour batter into prepared dish. Bake for 30 minutes. While cake is baking ---
Step 4

Make pudding: In a medium saucepan, combine milk and pudding. Cook and stir for 2 minutes, until pudding comes to a boil.Cook for 2 minutes more, until thick. Remove from burner. Cover and cool completely in fridge.
Step 5

Make Topping: In a medium bowl; combine sour cream and powdered sugar. (If you find the consistency is not of spreading consistency add more of one or the other). Beat with a spoon to blend. Fold in whipped topping, blend well. Mixture should be thick. ( adjust with powdered sugar, if necessary).
Step 6

Assemble cake: Remove cake from oven and poke large holes in warm cake. Spread blueberry pie filling on top of warm cake evenly.Spread pudding on top of blueberry layer. Cool for half an hour on cooling rack. Then spread evenly with the Sour cream topping. Chill until needed.. Refrigerate and cake remaining. Enjoy.
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