Blueberry Yum Yum Cake Recipes
BLUEBERRY YUM YUM
Blueberry Yum Yum is a delicious layered dessert. A graham cracker crust is topped with a cream cheese layer, a blueberry layer and whipped topping. This dessert is easy to make and is a family favorite.
Provided by Alli Smith
Number Of Ingredients 7
Steps:
- In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press onto the bottom of a 13" x 9" baking dish. Bake at 350º for 5-8 minutes. Cool completely.
- Combine the cream cheese, powdered sugar and 1/2 of the whipped topping. Spread onto the cooled graham cracker crust.
- Carefully, spread the blueberry pie filling on top of the cream cheese mixture.
- Top with remaining whipped topping. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
BLUEBERRY YUM-YUM CAKE
Try this cake using different flavors of pie fillings --- cherry would be perfect for the holidays.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Bake the cake according to package directions in a 13 x 9-inch pan.
- Cool completely.
- In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
- Spread the cream cheese mixture on top of the cake.
- Spread the blueberry pie filling on top of the cream cheese mixture.
- Spread the Cool Whip or whipped cream on top of the cake.
- Sprinkle with fresh blueberries if desired.
- Delicious!
Nutrition Facts : Calories 533.6, Fat 24.3, SaturatedFat 10.7, Cholesterol 76.5, Sodium 502.3, Carbohydrate 73.7, Fiber 1.7, Sugar 58.8, Protein 6.1
CANNABIS BUTTER (CANNABUTTER)
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Provided by Steph Van De Ven
Time 45m
Number Of Ingredients 2
Steps:
- Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
- Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
- Grind your dry cannabis or chop it till fine.
- Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
- Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
- Strain your butter through a cheesecloth.
- Cool down
- Now you can use the Cannabis Butter (Cannabutter)
Nutrition Facts : Calories 1628 kcal, Fat 184 g, Carbohydrate 1 g, Protein 2 g, SaturatedFat 117 g, Cholesterol 488 mg, Sodium 1621 mg, Sugar 1 g, ServingSize 1 serving
BLUEBERRY YUM-YUM-YUM
You have to try this1 My friend gave it to me. It is a special request every time she ever went to a potluck. You can make your own crust or use a pre-made graham crust. I was not sure how big the can of blueberries was, so I guessed.
Provided by FeedMePlz
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Mix all ingredients and press into the bottom of a 9x13-inch baking dish. Bake 10-15 minutes and set aside to cool.
- Filling:.
- Cream together powdered sugar and cream cheese. Fold in cool whip. Pour into crust. Pour the blueberry pie filing on top.
YUM-YUM CAKE
This cake has been a family favorite ever since my mom received the recipe from a neighbor. My husband's co-workers ask him to bring this cake for his birthday treat every year! -Teresa Marchese, New Berlin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; cover and refrigerate., Grease the bottom of two 8-in. square baking dishes. Prepare cake batter according to package directions; pour into prepared dishes. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Fold whipped topping into pudding until blended. Level cake tops if necessary. Place one cake on a serving plate; spread with half of the pudding mixture. Top with pineapple, and the remaining cake and pudding mixture. Sprinkle with coconut. Store in the refrigerator.
Nutrition Facts :
MELT IN YOUR MOUTH BLUEBERRY CAKE
This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
- Bake for 50 minutes, or until cake tests done.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 29.2 g, Cholesterol 55 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 5.2 g, Sodium 157.4 mg, Sugar 15.8 g
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