Blueberry Cheesecake Pudding Cake Recipe

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Blueberry Cheesecake Pudding Cake
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  1. Preheat oven to 350 degrees. With a spoon, mix cake mix, butter and egg together. Press dough into a lightly greased 9 x 13 pan. Bake 14 - 18 minutes or until light golden brown around edges. With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.
  2. Beat cream cheese and powdered sugar together. Gradually beat in milk and pudding mix until smooth. Allow mixture to thicken in refrigerator 5 minutes. Gently fold whipped topping into mixture with a spatula. spread over cooled crust. Spoon pie filling evenly over top. Chill at least 2 hours before serving. Store in refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1649.52 Kcal (6906 kJ)
Calories from fat 897.78 Kcal
% Daily Value*
Total Fat 99.75g 153%
Cholesterol 174mg 58%
Sodium 1731.34mg 72%
Potassium 2178.71mg 46%
Total Carbs 175.36g 58%
Sugars 76.63g 307%
Dietary Fiber 0.12g 0%
Protein 20.74g 41%
Vitamin C 1.6mg 3%
Vitamin A 0.3mg 9%
Iron 1.9mg 11%
Calcium 277.3mg 28%
Amount Per 100 g
Calories 318.17 Kcal (1332 kJ)
Calories from fat 173.17 Kcal
% Daily Value*
Total Fat 19.24g 153%
Cholesterol 33.56mg 58%
Sodium 333.96mg 72%
Potassium 420.25mg 46%
Total Carbs 33.83g 58%
Sugars 14.78g 307%
Dietary Fiber 0.02g 0%
Protein 4g 41%
Vitamin C 0.3mg 3%
Vitamin A 0.1mg 9%
Iron 0.4mg 11%
Calcium 53.5mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41.3
  • 47

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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