Blueberry Stack Cake

My dad’s absolute favorite kind of dessert is something with fruit in it.  Especially blueberries or cherries.  I’m always trying to find fun new cakes and cupcakes and treats to make him for his birthday that incorporates one of these two fruits. 

I stumbled across this recipe at  It sounded like the perfect birthday treat for my dad.  The picture isn’t that great — so I recommend following the link to and checking out some more pics posted by other members there.  This cake is so delicious and pretty because of all the layers (there are 5 layers of cake).  I’m not even a huge blueberry fan and I went nuts over this.  I have also made it using raspberry pie filling and that was great too. 

Blueberry Stack Cake


  • 1 butter recipe cake mix, any brand
  • 1/2 cup butter, softened
  • 4 eggs
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract


  • 1 1/2 cups sugar
  • 8 ounces cream cheese, softened
  • 1 (9 ounce) carton frozen whipped topping, thawed
  • 1 (21 ounce) can blueberry pie filling

Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
Pour by 2/3 cupfuls into 5 separate 8″ round cake pans.
Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
Cream together sugar and cream cheese; fold in whipped topping until smooth.
Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
Repeat until all layers are used.
When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
Chill for at least 2 hours before serving; store cake in refrigerator.