Blueberry Layer Cake
A luscious blueberry layer cake featuring a sweet and tangy blueberry filling, topped with coconut and pecans for added texture. Perfect for gatherings or everyday indulgence, this moist cake combines fruity flavors with crunchy toppings, making it a delightful dessert for berry lovers and cake enthusiasts alike.
Ingredients
Instructions
- Cover the bottom of a 9 x 13-inch pan evenly with the blueberry pie filling.
- Top evenly with the crushed pineapple.
- Spread the yellow cake mix over the fruit layers.
- Pour melted butter evenly over the cake mix.
- Sprinkle coconut over the top.
- Sprinkle chopped pecans on top.
- Bake in a preheated 325°F oven for 1 hour.
Tips & Substitutions
For a lighter version, consider using a sugar-free cake mix and replacing butter with applesauce. You can also substitute walnuts for pecans if desired. To enhance the flavor, add a teaspoon of vanilla extract to the butter before pouring it over the cake mix. Ensure even distribution of the ingredients for the best texture.
Serving Suggestions
Serve this Blueberry Layer Cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. It pairs beautifully with a cup of coffee or tea. For a themed meal, consider serving it alongside Grandma'S Gelatin Fruit Salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover the cake with foil and warm it in a 300°F oven for about 15-20 minutes, or until heated through. This will help maintain the moisture and flavor without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Layer Cake contains roughly 803 calories, with 7g protein, 39g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (34% of the Daily Value), and a good source of iron and protein. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just bake it, let it cool completely, and then cover it tightly with plastic wrap and refrigerate. This will allow the flavors to meld. Just reheat before serving for the best taste.
Can I use fresh blueberries instead of pie filling?
Yes, you can use fresh blueberries, but you will need to add some sugar and cornstarch to create a similar consistency and sweetness as the pie filling. Mix 2 cups of fresh blueberries with 1/4 cup sugar and 2 tablespoons cornstarch, cooking until thickened before layering.
Is this recipe adaptable for gluten-free diets?
Absolutely! You can use a gluten-free yellow cake mix instead of the regular one. Ensure that the other ingredients, like the pie filling and crushed pineapple, are also gluten-free. This way, you can enjoy a delicious gluten-free Blueberry Layer Cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).