This cake is so moist and easy! It is delicious served as a coffee cake or as a dessert. The blueberry glaze makes it a very pretty cake, too.
Original recipe makes 1 – 10 inch Bundt pan
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners’ sugar
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PREP
5 mins
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COOK
1 hr
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READY IN
1 hr 5 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Glaze: In a small bowl, combine confectioners’ sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.
Nutrition
Calories: 382 kcal
Carbohydrates: 48.5 g
Cholesterol: 56 mg
Fat: 19.9 g
Fiber: 0.8 g
Protein: 3.8 g
Sodium: 354 mg