Glazed Blueberry Pudding Bundt Cake


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This cake is mouth-watering! The pudding in the mix makes it so moist, and you get a gorgeous bakery style cake that is so simple, but tastes like it took hours to prepare. Everyone will be fooled! Better make more than one, this one goes quick!

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North East, PA


  • 1 box white cake mix
  • 1/3 C. oil
  • 3 eggs
  • 1 8 oz. pkg. softened cream cheese
  • 1 3 1/2 oz. box instant vanilla pudding
  • 1 1/2 C. fresh blueberries
  • 2 C. confectioners' sugar

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Mix cake mix, oil, eggs, cream cheese and vanilla pudding powder in bowl on medium speed until fully mixed, about 3-4 minutes. Batter will be thicker then normal. Fold in blueberries. Scrape batter into greased and floured bundt cake pan. (I use Crisco baking spray with flour in it.) Bake at 350 degrees for 30-50 minutes, checking for doneness with toothpick at intervals, after 30 minutes. (Ovens may vary, and I place my bundt cake pan on top of a cookie sheet while in the oven, since my oven is very old, to avoid burning the crust).

Let cool 20 minutes in the pan, meanwhile, mix milk or water into confectioners' sugar until mixture is thick and creamy. Transfer cake to serving dish, then pour sugar mixture over cake while it is warm. Let cool.

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