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Blueberry Cream Cheese Pudding Cake

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“Rich and gooey, full of blueberries.Starts with a cake mix and goes from there. Slightly different from the other blueberry pound cakes already posted. Works with frozen unthawed or fresh blueberries. The glaze is optional at my house.”
READY IN:
1hr 10mins
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour bundt pan.
  3. In a large bowl mix cream cheese until fluffy.
  4. Add one egg at a time until well blended.
  5. Beat in vanilla pudding mix, oil and cake mix.
  6. Beat for 4 minutes on low speed.
  7. Fold in blueberries.
  8. Bake for 1 hour.
  9. GLAZE:
  10. Blend all ingredients together on medium speed until well blended.
  11. Turn cake onto serving platter.
  12. Pour glaze over hot cake.

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