- Preheat oven to 350°f
- Prepare cake according to the instructions and ingredients listed on the box
- Beat on medium speed until well combined
- Bake cake in 9 inch by 13 inch pan for 20-22 minutes
- Check for doneness by inserting a toothpick into the middle of the cake (if the toothpick comes out clean your cake is done)
- Remove from oven and allow to cool for 10 minutes
To prepare the blueberry sauce
- Start by rinsing the berries
- In a medium-sized sauce pan combine blueberries, sugar, flour and water; stir well
- Cook over medium-high heat until mixture starts to bubble, stirring often
- Turn down heat and let simmer to allow the blueberries to soften
- Cook until sauce thickens; maybe 10-15 minutes
- Stir often so the bottom does not burn
- Allow to cool for 20 minutes, refrigerate if necessary
- while the cake is still warm take the end of a wooden spoon or another round object and poke holes all over the top of your cake
- Allow to cool for another 20 minutes
To prepare the pudding filling
- Combine cheesecake pudding with milk and whisk until the pudding is dissolved
- Pour pudding over top of cake, filling the holes
- Refrigerate at least 10 minutes until the pudding is firm
- Pour blueberry sauce over top of the cake and refrigerate until cake and toppings are cooled
- Remove the cream cheese from the refrigerator 15-20 minutes before preparing the whipped topping
- At the same time put your mixing bowl and wire whisk in the freezer to help it get very cold (this is optional but something I usually do)
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps
- Scrape down the sides of the bowl occasionally
- Add 3 tablespoons of the heavy whipping cream and beat it into the cream cheese until the cream cheese resembles a liquid mixture
- Then add the remaining heavy whipping cream and beat on medium-high speed
- Once the cream starts to thicken slowly add the powdered sugar and beat until stiff peaks form
- Spread over cooled cake