One word for this one: DELICIOUS!! It is so moist and easy to make. It did not last long around our house. My daughter finished the last little bit for breakfast (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky). Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean. Cool the cake on a wire rack for 20 minutes. Remov
Happy Cinco de Mayo Tiffanee! I'll make some of my stuffed jalapeños and be over around 6:@)
ReplyDeleteVery nice! I think these virtual menus are a fun way to show what you have done in the past. The already made recipes tend to get lost with the new ones being posted.
ReplyDeleteHow fun is this?!?! Love your recipes and they are making me super hungry right now for Mexican food (and it's only 6:30AM!!!)
ReplyDeleteThanks for tagging me. =o)
That is a fantastic meal. This is my first visit to your blog and I've spent some time exploring your earlier posts. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteGreat spread. Love it!
ReplyDeleteYour Cinco de Mayo menu looks awesome. I love Mexican food too. I'm actually kind of celebrating Cinco de Mayo all month long on my blog. Last week I made tequila marinated steak quesadillas. Yum!
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