5-Ingredient Blueberry Bundt Cake
Equipment
- Bundt pan
Ingredients
- 1 15.25 ounce box yellow cake mix
- 1 21 ounce can blueberry pie filling
- 3 large eggs
- 1/2 cup sour cream divided
- 1-1/2 cups powdered sugar sifted
- 1/2 teaspoon water (if needed)
Instructions
- Preheat oven to 350F.
- Spray a regular Bundt pan with Baker's release spray or grease and flour (not included in ingredient amount, but hey...)
- Stir together the cake mix, pie filling, eggs and 1/4 cup of sour cream to make a smooth batter and spread in Bundt pan.
- Bake for 40-50 minutes (I did 45) or until a toothpick comes out without wet batter sticking to it.
- Cool 15 minutes in pan, then turn out of pan and finish cooling on a wire rack.
- Stir together the remaining quarter cup of sour cream with the powdered sugar, (adding water if needed to thin to a drizzling consistency) and drizzle over cake.
- Allow icing to set up and dry, about 45 minutes.
Notes
From the kitchen of palatablepastime.com