Happy 4th of July!!!
I was trying to find a new RED, WHITE and BLUE dessert to make for the 4th of July and I thought this was really a cool idea. RED velvet cake, BLUEberry pie and WHITE cream cheese frosting YUM! It was absolutely delicious too. I will be posting the blueberry pie recipe later this week or if you want you could use a store bought pie.
*Next I'm going to try different flavors of Pie/Cake combinations since it was such a big hit!!
1 box of red velvet cake mix
1 1/4 cup water
1 blueberry pie baked and cooled
1 container of cream cheese frosting
Prepare cake mix according to package directions. Grease a large round cake pan very well (a deep pan if you have one). Pour 1/3 of cake mix in the bottom of the pan. Then take the baked and cooled blueberry pie and flip it face down into the cake pan (remove pie tin from bottom of pie). Pour the remaining cake batter ontop of the pie until it's completely covered.
VERY IMPORTANT!! Place the cake pan on a cookie sheet covered in foil before baking. Unless you have a very deep cake pan the cake batter will most likely run over the top and pour over onto your oven if you don't have a pan underneath to catch it.
Bake at 350 degrees for about an hour. Check cake every 5-10 minutes after 45 minutes of baking. When a toothpick insterted in the middle of cake comes out clean it's done.
Let the cake cool COMPLETELY before trying to unmold it. You can run a knife around the outside edge of the cake pan to loosen it before it's cooled.
Once cooled turn pie stuffed cake out on a flat platter. Frost generously with cream cheese frosting. You will need to do an initial crumb coat of frosting and refrigerate until set and then finish with a final layer of cream cheese frosting to make smooth.
*Note - it's easier to slice neatly if the pie stuffed cake is cold from the refrigerator.
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