 Hey y'all, I'm Tammy and the cameraman is Chris, my husband, and this is Collard Valley Cooks where we cook like our momma's did. Today we are making a very easy cake, pie filling cake. Pick a pie filling of your favorite and top it with some delicious, fluffy icing. Today we're using blueberry and lemon. So let's get started. It starts out very simple. You're going to put in two eggs, two large eggs, half a cup of oil, your cake mix. This is a yellow cake mix. I'm going to mix that up. Now it's really thick. Next we're going to open up a can of pie filling and today we're using blueberry. You can make this cake with any pie filling of your choice. And then this is the rest of the liquid that's going into the cake. I don't really want to beat the blueberries all up. So we're going to fold in this the best we can. So here's our filling, a whole can. And this is come stock, duck and hines, and it is 21 ounces. And now we're just going to fold that in there. And that's so thick on the bottom, you really need to do a good job folding it. If you use your mixer, it would blend it, but it would also chop the blueberries up. We're going to ask this delicious cake with a pudding type icing. It's going to be really good. Some people call this pie filling cake. Some people call it easy with an E and a Z cake. I used to have a friend of mine that would make this cake with peach pie filling a good bit. All right, when you got it good and ready, then you can put it in your tube pan. Since I'm icing this, I'm not using a bunch pan. I'm using a tube pan because it's a lot easier to ice a tube shape cake than it is to try to ice a bunch cake. We'll just get it all in there. Put it in here evenly. Now I'm going to make this at 325 and I think it'll take yet a good 35 to 40 minutes to get done. Right, we'll see you in a minute when we make our delicious icing. Our cake is done. We're going to slide it out of the oven, make sure it's done. So I cooked it about 40 minutes. You can see how it looks. It looks blue. We're going to sit it right here and let it cool down before we flip it upside down. And so I'll see you in a few minutes. All right, we're going to flip this cake upside down and I'm going to pick it up and flip it again if I can. I don't know. I might not can with this one. We're going to run over to Walmart. Chris is wanting to get a camera and I'm going to get some fresh blueberries to go on the top of this. So we'll see you in a few minutes. I'm going to ice it and put some blueberries on it. And boy, is it going to be good. Now we're going to make the icing. You're going to make cool whip, a cup of milk and a pack of pudding mix, the small pack. You can use any flavor you want to. We're going to use lemon since we're having a blueberry cage. This is lemon pudding mix, 3.4 ounce box. We're going to add a cup of milk and mix that up very slowly. If you've got a fast mixer, you might want to use a spoon and let it sit just a minute. So just leave it in the bowl and let it sit a couple of minutes so that it will get thick. And then we're going to add our cool whip. I'm going to make sure that it makes good. I'm just smashing it up against the side in case I didn't get some of the powder. Now it only took a couple of minutes for real. So now we're going to add cool whip and it's supposed to be an eight ounce container and I've got a large container that's just got some left in it so we're just going to use it. And remember, eight ounces of cool whip is not a cup. It's more than a cup, okay. We'll just use all this. And now we're going to mix this up. You make sure I got it all in there good. Looks good to me. So this is lemony. I'm just going to ice our cake with it. It made a lot. This is very light and fluffy. Easy to ice with. There's plenty of it so if you wanted to make this into a layer cake, you could. But I really think it would squeeze out of the layers if you try to stack two and put this in between them because it's so light. I don't know that it would work good. And remember you can use any type of fruit filling and any type of pudding flavor you want to. So maybe cherry and vanilla. Lemon and lemon. There's lemon filling. Okay let's make the top pretty. Let's see how do I want to do it. And then the sides I guess we can swirl them a little bit. If you're taking this somewhere, you can put a little bit of fruit on the top or even if you're not just to make it pretty. So that's what we're going to do today. Now I know a lot of y'all were going to ask, does this have to be refrigerated? And I think because it has the pudding on it, you probably need to. So you might want to remember that when you think about having to have room in your refrigerator, okay. And I know a lot of y'all were going to say, why not some cream cheese? You can throw some in there if you want to. So we're going to put some blueberries on the top. And if you're taking it somewhere, I think it would be neat to, we're getting rid of these countertops so I don't mind cutting them. And cut it really thin. And you can put some lemon slices on the top just to make it pretty. Now it don't have to be refrigerated enough that if you're taking it to church or to a picnic the same day, it'll be fine. But if you have it left over, then put it in a container and put it in the refrigerator. And that's all there is to it y'all. So we're going to slice this up a piece. Very moist cake. And it's very purple from the blueberry filling. Looks really good. A pretty big bite for me. Get the one with the blueberry. That is yummy. I actually think it would be even better if you use a white cake mix instead of a yellow because a yellow cake mix actually has a very strong flavor. And a white cake mix does not. So I think you could taste the blueberry even more with a white cake mix. So when I do the recipe, I'm going to tell you to use white cake mix. But it's absolutely delicious. So if you've got a yellow one, you can use it. Very good. Very good. Very moist. And super easy. Easy pie filling cake. We'll see you next time on Collard Valley Cups where we cook like our momma's did. Bye y'all love ya.