Blueberry Sprinkle Bundt Cake
1 (21 Ounce) Can Blueberry Pie Filling
1 (18.25 Ounce) Package Yellow Cake Mix
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.