I think this recipe caught my eye on Facebook - I actually don't remember. Wherever it was.... it connected me to The Southern Lady Cooks. I don't normally make fruit cakes or fruit desserts because my girls always want chocolate. Chris likes fruity desserts but he doesn't always say a whole lot - like the girls. In fact, when I made this dessert, our middle daughter Jenna said, " Mom, what is this? This isn't a typical Routh dessert! Fruit? walnuts?" A friend came over and I offered her a piece of cake (the friends know that we usually have yummies around) and Jenna said, "Just know that this isn't a typical Routh Dessert!" SO funny - these girls!
Anyway, so much as to say, this cake was really yummy. The tart and sweet was especially good. It was was gooey and moist - reminded me of a pudding cake that you can sometimes buy in the grocery store. I did refrigerate it after a couple of days and Chris enjoyed it everyday for breakfast and for a late night treat. Jenna, on the other hand, only had one bite. I made her a batch of Everything Cookies
\the next day - a family favorite!!
The glaze was tart and fabulous. I had so much... that it was overflowing. Plan to have a larger plate or poke bigger holes than I did.
P.S. My preschool teachers gave me a silicone bundt pan a couple of years ago - LOVE IT!! I can't tell you how easy it is to get the cake out - no more worrying about a bundt cake sticking!!
Blueberry Cream Cheese Butter Cake (adapted from The Southern Lady Cooks)
1 box Kroger Butter Recipe Cake Mix
2/3 cup evaporated milk (small can)
1 1/2 sticks butter, melted
3.5 oz box of Vanilla Instant Pudding and Pie Filling
1 8 oz pkg of cream cheese, softened
1/3 cup water
1 cup fresh blueberries
1 cup walnut pieces
Preheat oven to 350. Spray your pan well - with a floured baking spray. In a mixing bowl, combine cake mix, pudding mix, and eggs. Mix well with mixer. Add milk and melted butter, cream cheese, water and continue mixing. Batter will be thick. Fold in blueberries and walnut pieces. Pour into well greased pan. Bake for 55 - 60 minutes or until center is cooked. Run a knife around the edges. Let stand 15- 20 minutes before removing from the pan. Poke holes in cake with a toothpick and pour glaze over cake. Use remaining glaze to pour over each individual piece.
1/2 cup lemon juice
2 tsp vanilla
3 cups powdered sugar (more or less to get right consistency)
Mix ingredients in a small bowl stirring with a whisk until well combined and desired consistency.
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