Ingredients
Scale
- 1 yellow cake mix
- 4 eggs
- 1/2 cup water
- 5 ounces chobani blueberry yogurt
- 1/2 cup canola oil
- 3 ounces jell-o instant vanilla pudding
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F and grease a 9×13 metal pan.
- In a mixer, combine all ingredients for the cake and mix for 7 minutes to ensure the pudding sets.
- In a separate bowl, mix brown sugar, sugar, and cinnamon together.
- Pour half of the cake batter into the greased pan and sprinkle half of the brown sugar mix over it.
- Layer the remaining batter on top, sprinkle with the remaining sugar, and swirl with a knife.
- Bake for 10 minutes, then sprinkle fresh blueberries on top without pressing them in. Close the oven and continue baking for another 18-20 minutes or until set.
- Allow the cake to cool completely before cutting to prevent crumbling.
Notes
Mixing the batter for the full 7 minutes is crucial for the pudding to set properly.
Let the cake cool entirely to achieve clean slices when serving.
Optional: Serve with a dusting of powdered sugar for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.