We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
When we first turned this cake out of the pan we didn't think we were going to like it. It didn't look very good, but the taste was incredible! So we gave it a whole new look by topping it with dollops of whipped topping and some gummy worms. Now it tastes great and looks great!
What You'll Need
- 1 (21 ounce) can blueberry pie filling
- 1 (18.25 ounce) package yellow cake mix
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1 cup frozen whipped topping, thawed
- Gummy worms for garnishing
What to Do
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
In a blender, puree blueberry pie filling until smooth. In a large bowl, combine pie filling, cake mix, eggs, oil, and vanilla; beat with an electric mixer about 2 minutes on medium speed.
Stir in walnuts and pour into prepared Bundt pan. Bake 50 to 55 minutes until a wooden toothpick inserted in center comes out clean.
Cool slightly then remove from pan and continue cooling on a wire cooling rack. Before serving, top with dollops of whipped topping and decorate with gummy worms.
We usually use walnuts here, but shelled pecans and pistachios give it a different delicious taste!
LATEST TV RECIPE & VIDEO
While we love the hearty, warm-ya-up penne pasta recipes, sometimes, when the weather is warming up, we want to go lighter and brighter. That's what inspired our easy-to-make Pasta Penne Toss! It's a fresh-tasting, one-pot pasta dish that comes together with Kalamata olives and chunked up tomatoes. Plus, since it cooks up in no time, it's the perfect weeknight meal for the family!