Yield: 24 pieces of cake
Blueberry Orange Cake
Blueberry pie filling and orange frosting give this easy cake a delicious taste. The colors and layers make it the perfect spring or Easter cake.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 white cake mix
- 1 - 14 ounce can sweetened condensed milk
- 1 - 16 ounce can ready made Orangesicle Frosting
- 1 -21 ounce can Blueberry Pie filling (Lucky Leaf))
- 1 - 8 ounce container Cool Whip
Instructions
- Preheat oven to 350°.
- Bake 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.
- Remove the foil lid on the frosting. Heat in the microwave for 20 seconds. Stir and then spread over the top of the chilled cake.
- Set 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.
Notes
*Use lemon frosting if you cannot find the orange frosting.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 248Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 121mgCarbohydrates: 36gFiber: 0gSugar: 26gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.