Ingredients

Instructions

  1. Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
  2. Pour by 2/3 cupfuls into 5 separate 8" round cake pans.
  3. Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
  4. Cream together sugar and cream cheese; fold in whipped topping until smooth.
  5. Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
  6. Repeat until all layers are used.
  7. When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
  8. Chill for at least 2 hours before serving; store cake in refrigerator.
  9. **Please note: You can also use fresh blueberries for this recipe! If you wish to do so, you will need: 4 cups blueberries, 1 cup sugar, 1/4 cup lemon juice, and 1/3 cup cornstarch.
  10. Mix together blueberries, sugar, and lemon juice in a heavy saucepan. Stirring frequently, bring to a boil.
  11. Combine the cornstarch with just enough water to make a paste. Pour into the berry mixture and stir until thick. Cool the mixture before using on the cake.