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Recipes > Cakes > Orange Crème Blueberry Cake

Orange Crème Blueberry Cake

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Lemon cake, blueberry pie filling and orange cream frosting all in one refreshingly delicious dessert!

Ingredients

  • 1 box Duncan Hines Lemon Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 3 large eggs
  • 1 cup orange juice
  • ⅓ cup vegetable oil
  • 2 tsp. finely grated orange peel
  • 1½ cups blueberry fruit filling
  • 24 drops yellow food colour
  • 8 drops red food colour

Directions

  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Combine cake mix, pudding mix, eggs, orange juice, and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in orange peel. Pour into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in centre comes out clean.
  5. Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
  6. Blend both containers of frosting with food colours in large bowl.
  7. Pipe frosting on outer edge of flat side of one cake layer (to create a dam). Fill with 1 cup blueberry pie filling. Top with second cake layer. Spread frosting on entire cake. To decorate, use a palette or butter knife. Starting at bottom of cake, pull up to create a straight line; repeat around cake. Pipe a decorative circle on top of cake and fill with remaining ½ cup blueberry pie filling. Refrigerate until ready to serve.