BLUEBERRY CREAM CHEESE PUDDING CAKE

Blueberry Cream Cheese Pudding Cake image

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.

Provided by mandabears

Categories Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 10

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Ingredients

18 1/2 ounces yellow butter recipe cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
8 ounces cream cheese, softened
4 eggs
1/2 cup vegetable oil
2 cups blueberries
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
3 tablespoons half-and-half
1 teaspoon vanilla

Steps:

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

Nutrition Facts : Calories 5914.9, Fat 308.1, SaturatedFat 98.9, Cholesterol 1112.7, Sodium 6222.8, Carbohydrate 738.1, Fiber 12.9, Sugar 533.9, Protein 65.6