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blueberry-lemon cake supreme

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe will work well with complimenting cake mix and fruit or pie filling. Duncan Hines photo.

(3 ratings)
yield 8 -10 servings
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For blueberry-lemon cake supreme

  • CAKE:
  • 18 oz
    pkg. lemon cake mix
  • 3/4 c
    butter
  • 1 1/2 c
    brown sugar, firmly packed
  • 2 c
    blueberries, if frozen -thaw and drain first
  • 1 c
    thawed whipped topping
  • FROSTING:
  • 1 c
    thawed whipped topping
  • 2 + Tbsp
    powdered sugar

How To Make blueberry-lemon cake supreme

  • 1
    Heat oven to 350^. Cake: Melt butter equally in two 8-inch round cake pans. Sprinkle brown sugar equally in each pan. Arrange blueberries equally in each pan.
  • 2
    Mix cake as directed on package. Pour batter equally over fruit in pans. Bake at 350^ for 35 minutes, or until cake tests done with a toothpick test. Let stand 4 minutes for topping to set. Then turn out onto cake plate-fruit side up.Remove other cake to wire rack to cool-fruit side up; cool completely.
  • 3
    When cakes are cool spread some whipped cream topping on top of the cake on the plate; place cake from the rack berry side up on top of the cream topping. Frost sides of cake with remaining whipped topping mixture. Store in refrigerator.
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