Spray oil for pan 1 Jiffy yellow cake mix, plus 1 egg and
1/2 cup water 1 foil-covered square board or large
cake plate 2 (8-ounce) packages cream cheese,
room temperature 1 cup confectioners’ sugar 1 cup whipped cream 1 can blueberry pie filling
Spray a 12-inch-round fluted tart pan with raised center with oil. Cut parchment paper to cover just the raised center of the tart pan. Follow instructions on cake mix then pour mixture into pan. Note: The Jiffy cake mix is just the right amount
of cake mix for this size pan. Bake at 350 degrees for about 25 minutes until cake is golden brown. Remove from oven and place cake plate over pan and then invert the two pieces. Carefully lift pan. Use a butter knife to loosen edges if needed. Set aside to cool.
In medium-size bowl, mix cream cheese and confectioners’ sugar together. When fully mixed, fold in whipped cream. When cake is cool to the touch, spread cream cheese mixture in center well, mounding it higher in the center. Slowly pour blueberry pie filling over cheese mixture. Use a butter knife to push blueberries so they slide down edges of cake. Instead of blueberries, you can also use fresh strawberries, peaches, or chocolate or lemon pudding.