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
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.
Linked to Sweet Treats Thursday