BLUEBERRY MUFFIN MIX CAKE RECIPES
MOUTH WATERING BLUEBERRY MUFFIN CAKE RECIPE - FOOD.COM
Make and share this Mouth Watering Blueberry Muffin Cake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
- Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
- Toss the blueberries with reserved cake mix.
- Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
- Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
- Place cake on platter. Dust with confectioners' sugar and serve.
Nutrition Facts : Calories 260.7, FatContent 12.1, SaturatedFatContent 2, CholesterolContent 54.3, SodiumContent 327, CarbohydrateContent 34.8, FiberContent 0.7, SugarContent 23, ProteinContent 3.8
MOUTH WATERING BLUEBERRY MUFFIN CAKE RECIPE - FOOD.COM
Make and share this Mouth Watering Blueberry Muffin Cake recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly grease a 10 inch tube pan with solid vegetable shortening, then dust with flour. Shake out excess flour.
- Measure out 2 T. of cake mix and reserve it. Place remaining cake mix, pudding mix, yogurt, oil, water, cinnamon, and eggs in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. Batter should look thick and well blended.
- Toss the blueberries with reserved cake mix.
- Pour two-thirds of batter into prepared pan. Scatter blueberries over batter. Spread remaining batter over the blueberries so that it covers the fruit. Place pan in oven.
- Bake cake until it is golden brown and starts to pull away from sides of pan, 45-50 minutes. Remove pan from oven and place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert it onto a rack to cool completely, 30 minutes.
- Place cake on platter. Dust with confectioners' sugar and serve.
Nutrition Facts : Calories 260.7, FatContent 12.1, SaturatedFatContent 2, CholesterolContent 54.3, SodiumContent 327, CarbohydrateContent 34.8, FiberContent 0.7, SugarContent 23, ProteinContent 3.8
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