Diva Tasting: Today’s Dessert Sprinkle Bundt Cake…

Blueberry Sprinkle Bundt Cake


1 (21 Ounce) Can Blueberry Pie Filling

1 (18.25 Ounce) Package Yellow Cake Mix

2 Eggs

2 Tablespoons Vegetable Oil

1 Teaspoon Vanilla Extract

1/2 cup Chopped Walnuts

1 Cup Frozen Whipped Topping, Thawed


Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.

In a blender, puree blueberry pie filling until smooth. In a large bowl, combine pie filling, cake mix, eggs, oil, and vanilla; beat with an electric mixer about 2 minutes on medium speed.

Stir in walnuts and pour into prepared Bundt pan. Bake 50 to 55 minutes until a wooden toothpick inserted in center comes out clean.

Cool slightly then remove from pan and continue cooling on a wire cooling rack. Before serving, top with dollops of whipped topping, and decorate with sprinkles.


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