Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
Beat cream cheese until light and fluffy. Beat in confectioners’ sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping.
Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with a fourth of the filling. Repeat three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.
This time of year I look for easy things to cook or bake. The week before Thanksgiving is always a challenge. I’m busy preparing for turkey day yet I still have to feed the family, specially on Sundays when everyone comes over for barbecue. Not to mention they love desserts. The easiest dessert to make when you don’t have a lot of time is cake; you mix it, pop it in the oven, cool, and serve. My Son loves this Blueberry Cake! It’s very moist and tasty.
This weekend in an effort to keep the family away from Thanksgiving desserts, specially my yummy Pecan Pie I baked this simple Blueberry Cake. It didn’t keep them away from my pie, but they loved this almost as much. I was pressed for time so I didn’t frost the cake, instead I served it with a scoop of ice cream. If you prefer you can serve it with a dollop of whipped cream or frost with your favorite white frosting.
This cake is moist and filled with sweet blueberry pie filling. It’s so easy to make you can whip it up for last minute events or guests.
1 box yellow cake mix
1/2 cup oil
1 cup water
1 can blueberry pie filling
Pre-heat oven to 350 degrees
Generously spray 9 x 13 cake pan with cooking spray
Make the cake batter by mixing cake mix, eggs, oil, and water in a large bowl. Stir until smooth.
Pour cake batter into cake pan.
Drop large heaping spoonfuls of pie filling on the cake batter. It will sink.
Take a spatula and run it thru the batter and pie filling. You can swirl it but do not mix it in. You want spots of pie filling, not a blue cake.
Bake for about 30 minutes or until tester comes out clean.