Categories: Slow Cooker
Ingredients
- 3 oz. cream cheese, softened
- 18.25 oz. box white cake mix
- 3 eggs
- 3 tbsp water
- 21 oz. can blueberry pie filling
Directions
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Grease and flour interior of slow cooker.
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Beat cream cheese in a large mixing bowl until soft and creamy. Stir in dry cake mix, eggs and water. Blend well with cream cheese.
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Pour batter into prepared slow cooker, spreading it out evenly.
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Pour blueberry pie filling over top of batter.
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Swirl blueberries and batter by zigzagging a table knife through the batter.
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Cover. Bake on HIGH 3 1/2 to 4 hours.
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Uncover, being careful to not let condensation from lid drop on finished cake.
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Remove slow crock from slow cooker.
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Serve cake warm or at room temp.