Thursday, July 21, 2011

Red and White Marble Cake with Blueberry Cream

Great looking cake for a patriotic holiday but delicous anytime of the year.


1 box of Red Velvet Cake Mix
1 box of White Cake Mix
6 eggs
1 cup vegetable oil
2 1/2 cups water
1 box of instant vanilla pudding mix (I used the sugar/fat free kind)
1 can of blueberry pie filling
1 cup of light cool whip


Prehat oven to 350 degrees F. and grease a bundt pan with non-stick cooking spray.  Mix both cake mixes in separate bowls according to box directions.  Starting with the red velvet cake batter use about 1/4 of the batter to fill  the bottom of the greased bundt pan.  Next use a 1/4 of the white cake mix and pour it carefully on top of the red velvet cake mix being careful not to mix the batters.  Alternate back and forth between the batters until the bundt pan is filled about 2/3 of the way full. (You will probably have left over cake batter). You do not need to mix the batter together to get the marble effect.  When the cake bakes it will marble itself.  Bake for about an hour or until a toothpick inserted in the center of cake comes out clean.  Let cake cool completely before unmolding.

To make the blueberry cream, mix the blueberry pie filling with the dry pudding mix until combined.  Fold in the cool whip and then place mixture in the refrigerator to set up about an hour. 


  1. This is an awesome idea. That cake looks beautiful!! Thanks for linking up today :)

    {Sweet Treats Thursday}

  2. This is so All-American treat! Love this...great job!

  3. In the ingredients you have eggs, vegetable oil and water. When and where do these ingredients come into the mixture?

    1. You just need to follow the directions on the cake boxes for the use of the eggs, water and oil.


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