Ingredients for Blueberry Stack Cake
- Butter Recipe Cake Mix
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- Milk
- Vanilla Extract
- Almond Extract
- 1 ¾ cups granulated sugar
- Cream Cheese
- Frozen Whipped Topping
- Blueberry Pie Filling
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How to Make Blueberry Stack Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost the layers with your favorite frosting (see frosting suggestions below).
- Stack the frosted layers and dust with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
228 g
Sugar
3284g
Fat
886g
Carbs
351g
