Blueberry Yum Yum Cake Recipes

YUM-YUM CAKE

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.

YUMMY BLUEBERRY CHEESECAKE

Steps:

• To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.
• Preheat the oven to 325 F. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy, and completely smooth (no lumps). Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it's mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.
• Pour the cheesecake batter onto the prepared springform pan. Bake in the preheated oven for 50-55 minutes. The cake may brown on the edges and may even crack in the middle but that's perfectly fine. If you don't like the appearance of cracks, try to bake the cheesecake using a water bath. I don't worry much about this as the cheesecake would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won't affect the cheesecake's taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead.
• To make the sauce, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.
• To serve, transfer the cheesecake to a serving platter. Spoon the blueberry sauce onto each slice of cake. Enjoy thoroughly.

BLUEBERRY YUM YUM

Steps:

• In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press onto the bottom of a 13" x 9" baking dish. Bake at 350º for 5-8 minutes. Cool completely.
• Combine the cream cheese, powdered sugar and 1/2 of the whipped topping. Spread onto the cooled graham cracker crust.
• Carefully, spread the blueberry pie filling on top of the cream cheese mixture.
• Top with remaining whipped topping. Refrigerate at least 2 hours before serving.

BLUEBERRY YUM-YUM CAKE

Steps:

• Bake the cake according to package directions in a 13 x 9-inch pan.
• Cool completely.
• In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
• Spread the cream cheese mixture on top of the cake.
• Spread the blueberry pie filling on top of the cream cheese mixture.
• Spread the Cool Whip or whipped cream on top of the cake.
• Sprinkle with fresh blueberries if desired.
• Delicious!