Blueberry Pudding Cake

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 803, total fat 38 G., saturated fats 16 G., proteins 5 G., carbohydrates 108 G., fiber 4 G., cholesterol 48 mg, sodium 456 mg, sugar 63 G.

This tall, fluffy cake is made with store-bought mix, but it's so delicious your guests won't even guess how easy it was to bake. Moist vanilla layers are sandwiched with tapioca pudding filling, topped with whipped icing, and garnished with fresh blueberries, which look stunning against the crisp white background. Serve with a simple homemade blueberry sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Butter-flavored cooking spray
1 package (500 g) vanilla cake mix
1/3 cup rapeseed oil
3 eggs
1 and 1/4 cups white cranberry juice

Filling

1 package (80 g) of tapioca pudding
1 can (400 g) low-fat coconut milk
1 teaspoon coconut extract
0.5 cup coconut flakes

Glaze

3 x 12 oz jars whipped white frosting (recommended: Betty Crocker)
2 tsp coconut extract
Fresh blueberries
1.5 cups coconut flakes

Blueberry sauce

2 cups frozen blueberries
1/3 cup blueberry vodka
1/4 tbsp. blueberry jelly
1 tbsp cornstarch
Zest of half an orange

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, tapioca, coconut milk, blueberry

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Lightly spray 2 8-inch (20cm) round cake pans with butter-flavored cooking spray; set aside.
In a large bowl, combine the cake mix, oil, eggs, and cranberry juice. Mix with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl and beat for 2 minutes on medium speed.

Spread the batter evenly among the prepared pans. Bake in the preheated oven for 32-35 minutes, or until a tester inserted into the cake comes out clean.
Meanwhile, prepare the filling.:

In a medium saucepan, combine the pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool. Divide into three portions.
In a small bowl, combine the glaze with 2 teaspoons coconut extract; set aside.
Assembly:

Using a serrated knife, cut the cake layers in half horizontally; set aside. Fill a pastry bag or zip-lock bag one-third full with frosting; set aside.
Place half of the cake layer on a serving platter and pipe frosting around the edge. Fill the center with pudding. Repeat with two more cake layers. Place the final cake layer on top. Cover the outside of the cake with the remaining frosting.
Sprinkle the finished cake with blueberries and coconut flakes and serve with blueberry sauce.
Blueberry sauce:

Combine all ingredients in a saucepan. Cook, stirring, over medium heat for 3-6 minutes or until the sauce thickens.