Blueberry Strudel Cake

🧂 Ingredients

• 18.25 oz. box yellow cake mix
• .25 oz. pkg. active dry yeast
• 1 cup UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 2 large eggs
• 2/3 cup warm water .
• 21 oz. can blueberry pie filling
• 1/3 cup unsalted butter

  softened
• 1 cup powdered sugar
• 1/4 cup unsalted butter

  softened
• 1 tbsp. hot water
• 3/4 tsp. almond flavoring

Instructions

• 1 Preheat oven to 350°.
• 2 Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
• 3 Measure out 1 1/2 cups of cake mix (reserve remaining mix for later) and combine
  1 1/2 cups cake mix with yeast, flour, eggs and water.
• 4 Spread in prepared baking pan.
• 5 Spread blueberry pie filling over dough evenly.
• 6 Combine remaining dry cake mix with butter until crumbly.
• 7 Sprinkle over pie filling.
• 8 Bake for 35 to 40 minutes.
• 9 Allow to cool and drizzle with the glaze.
• 10 Combine all ingredients in bowl, mixing well.
• 11 Drizzle over cooled, baked cake.

Nutrition Info