Blueberry Cream Cheese Pound Cake II

Name: Blueberry Cream Cheese Pound Cake II
Prep time: 5 min
Cook time: 60 min
Yield: 16
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

⏱️ Ready in 1h 5m 🥄 Prep 5 min 🔥 Cook 1h 👥 16 servings 👁️ 36 views

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.

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🔗 Recipe adapted from AllRecipes

#Cake #Dessert

📊 At a Glance

Prep 5 min

Cook 1h

Serves 16

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 16

Serving size 1 serving

Amount per serving

Calories 382

% Daily Value*

Total Fat 19.9g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 354mg 15%

Total Carbohydrate 48.5g 18%

Dietary Fiber 0.8g 3%

Total Sugars 35.3g

Protein 3.8g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.