Directions:
- Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, beat the milk, pudding mix and vanilla on low speed for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 10 minutes or until thickened. Fold in whipped cream.
- Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with raspberry pie filling. Top with second cake layer; spread with 1-2/3 cups of pudding mixture. Top with third cake layer; spread with blueberry pie filling. Top with remaining cake layer and pudding mixture.
- Place blueberries around top edge of cake and form a star with blueberries and raspberries if desired. Yield: 10-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.52 Kcal (1823 kJ) | ||
| Calories from fat | 141.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.68g | 24% | |
|---|---|---|---|
| Cholesterol | 26.66mg | 9% | |
| Sodium | 504.16mg | 21% | |
| Potassium | 158.48mg | 3% | |
| Total Carbs | 69.69g | 23% | |
| Sugars | 30.2g | 121% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 5.5g | 11% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 179.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 237.2 Kcal (993 kJ) | ||
| Calories from fat | 76.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 24% | |
|---|---|---|---|
| Cholesterol | 14.52mg | 9% | |
| Sodium | 274.58mg | 21% | |
| Potassium | 86.31mg | 3% | |
| Total Carbs | 37.95g | 23% | |
| Sugars | 16.45g | 121% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 3g | 11% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 0.8mg | 8% | |
| Calcium | 97.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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