Ingredients for Blueberry Cheesecake Pudding Cake
- White Cake Mix
- 1/2 cup (1 stick) melted unsalted butter
- 2 large eggs
- 8 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 cup milk
- Cheesecake Flavor Instant Pudding And Pie Filling
- Frozen Whipped Topping
- Blueberry Pie Filling
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How to Make Blueberry Cheesecake Pudding Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1/2 cup (1 stick) melted unsalted butter, and 2 large eggs. Mix until just combined.
- Press the dough evenly into a lightly greased 9x13 inch baking pan.
- Bake for 14-18 minutes, or until the edges are light golden brown.
- Remove from oven and gently use a spoon to remove any air pockets from the hot crust, pressing down evenly.
- Let the crust cool completely.
- In a separate bowl, beat 8 ounces of cream cheese (softened) and 1/2 cup powdered sugar until smooth and creamy.
- Gradually add 1/2 cup milk and 3.4 oz instant vanilla pudding mix, beating until smooth and well combined.
- Refrigerate the cheesecake mixture for 5 minutes to allow it to thicken slightly.
- Gently fold in 8 ounces of whipped topping using a spatula.
- Spread the cheesecake mixture evenly over the cooled crust.
- Spoon 1 (21 oz) can blueberry pie filling evenly over the cheesecake layer.
- Chill in the refrigerator for at least 2 hours before serving. Best served cold!
- Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
227g
Fat
73g
Carbs
24g
