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

1. Grease and flour interior of slow cooker.

2. 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.

3. Pour batter into prepared slow cooker, spreading it out evenly.

4. Pour blueberry pie filling over top of batter.

5. Swirl blueberries and batter by zigzagging a table knife through the batter.

6. Cover. Bake on HIGH 3 1/2 to 4 hours.

7. Uncover, being careful to not let condensation from lid drop on finished cake.

8. Remove slow crock from slow cooker.

9. Serve cake warm or at room temp.

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