Heat oven to 350 degrees. Grease and flour 13 x 9 inch pan. In large
bowl, combine cake mix, margarine and cream cheese at low speed until fine
crumbs form. Reserve 1 cup crumbs for topping. To remaining crumbs, add
water and eggs; beat 2 minutes at highest speed. Pour into prepared pan.
Spoon pie filling over batter; gently spread to cover batter. Combine
reserved 1 cup crumbs and almonds, sprinkle over pie filling.
Bake at 350 F. for 35 to 45 minutes or until set in center and edges are
deep golden brown; cool 25 minutes. In small bowl, blend all glaze
ingredients until smooth; drizzle over warm cake. Serve warm or cool.
Store in refrigerator..
This can also be made with raspberry filling instead of blueberry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 1|
|Calories from Fat: 76 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 191.6mg||59 %|
|Sodium 208.4mg||7 %|
|Potassium 89.9mg||2 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 36.7g|
|Protein 6.6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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