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!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
You don't need a fancy rotisserie to make the best roasted chicken - all you need is a Bundt pan! Our Herb Roasted Bundt Pan Chicken is so moist and flavorful, you'll wonder why you've never tried roasting your chicken like this before. (We just love how the chicken picks up the flavors from the herbs and wine in the pan!)