Thursday, November 10, 2011

Blueberry Cream Cheese Bundt Cake

I took this cake with the pumpkin cake from yesterday to church for treats. Don LOVED this cake as did many others. It is very easy to put together. Thanks to my cousin Kim for the recipe.
Blueberry Cream Cheese Bundt Cake

1-8 oz. package cream cheese, softened
1/2 cup vegetable oil
1 package white cake mix (mine was vanilla)
1- 3 oz. package instant vanilla pudding mix
4 eggs
2 teaspoons vanilla
2 1/4 cups fresh or frozen, thawed blueberries
powdered sugar

Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray.
Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky). Pour into the prepared pan.

Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean. Cool the cake on a wire rack for 20 minutes.

Remove from pan and cool completely. Sprinkle with powdered sugar

1 comment:

  1. Sounds delicious and pretty easy....good job andi