blueberry-lemon cake supreme

Name: Blueberry-Lemon Cake Supreme
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE:; 18 ounce(s) pkg. lemon cake mix; 3/4 cup(s) butter; 1 1/2 cup(s) brown sugar, firmly packed; 2 cup(s) blueberries, if frozen -thaw and drain first; 1 cup(s) thawed whipped topping; ## FROSTING:; 1 cup(s) thawed whipped topping; 2 + tablespoon(s) powdered sugar

(3 RATINGS)

137 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Mar 13, 2012

This recipe will work well with complimenting cake mix and fruit or pie filling. Duncan Hines photo.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 8-10 servings

Ingredients

CAKE:
18 ounces pkg. lemon cake mix
3/4 cup butter
1 1/2 cups brown sugar, firmly packed
2 cups blueberries, if frozen -thaw and drain first
1 cup thawed whipped topping
FROSTING:
1 cup thawed whipped topping
2 + tablespoons powdered sugar

How To Make blueberry-lemon cake supreme

Step 1

Heat oven to 350^. Cake: Melt butter equally in two 8-inch round cake pans. Sprinkle brown sugar equally in each pan. Arrange blueberries equally in each pan.

Step 2

Mix cake as directed on package. Pour batter equally over fruit in pans. Bake at 350^ for 35 minutes, or until cake tests done with a toothpick test. Let stand 4 minutes for topping to set. Then turn out onto cake plate-fruit side up.Remove other cake to wire rack to cool-fruit side up; cool completely.
Step 3

When cakes are cool spread some whipped cream topping on top of the cake on the plate; place cake from the rack berry side up on top of the cream topping. Frost sides of cake with remaining whipped topping mixture. Store in refrigerator.
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