Blueberry Cream Cake

Ingredients

• 1 (18.25 ounce) box Duncan Hines butter cake mix*
• 1 (13 1/2 ounce) container Cool Whip
• 1/2 cup confectioners' sugar
• 1/2 cup granulated sugar
• 8 ounces cream cheese
• 1 cup blueberry pie filling

Instructions

1. Mix cake mix according to directions on box and bake in 3 or 4 layers.
2. While cake cools, mix Cool Whip, sugar, cream cheese and confectioners' sugar together.
3. After cake is completely cooled, ice middle of cake with Cool Whip mixture and some of the blueberry pie filling.
4. Repeat for next 2 or 3 layers.
5. Ice sides and top of cake, leaving icing a little higher around the outside of the top layer.
6. Place blueberry pie filling on top.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.