If you adore creamy, fruity desserts that bring a little party to your taste buds, then you are going to fall head over heels for this Blueberry Yum Yum Cake Recipe. Imagine layers of crunchy vanilla cookie crust, luscious cream cheese filling, smooth pudding, and a bright, juicy blueberry topping — each bite is a harmonious blend of textures and flavors that feels like a celebration in every forkful. Whether you’re hosting a gathering or just craving a sweet treat, this cake is simple enough to whip up and impressive enough to steal the show.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role in building the beautiful layers of flavor and texture that make the Blueberry Yum Yum Cake Recipe so unforgettable. From the crunchy cookie crust to the fluffy whipped topping and tangy blueberries, each element shines in its own way.
- Vanilla sandwich cookies (14.3 oz.): Crushed to create a buttery, crunchy crust that forms the perfect base.
- Salted butter (1/3 cup, melted): Adds richness and helps bind the cookie crumbs into a solid crust.
- Cream cheese (8 oz., softened): Gives the filling a creamy, tangy depth that balances the sweetness.
- Granulated sugar (3/4 cup): Sweetens the cream cheese layer without overpowering the other flavors.
- Vanilla extract (2 teaspoons): Adds warmth and enhances the overall aroma.
- Frozen whipped topping (16 oz., divided): Lightens the texture of the cream cheese and pudding layers, making the cake irresistibly fluffy.
- Instant cheesecake or vanilla pudding mix (6.8 oz., 2 packages): Creates a silky, rich middle layer that sets beautifully.
- Whole milk (3 cups): Needed to whisk the pudding to the perfect consistency.
- Blueberry pie filling (2 cans, 21 oz. each): Brings the star fruit flavor with juicy sweetness and a gorgeous jewel-toned finish.
- Chopped pecans (1 cup): Adds crunch and a subtle nutty contrast to the creamy cake.
- Fresh blueberries (1/3 cup): For garnish, giving a pop of freshness and a burst of natural blueberry flavor.
How to Make Blueberry Yum Yum Cake Recipe
Step 1: Prepare the Dish and Crust
Start by generously buttering a 9×13 glass baking dish. This simple step ensures nothing sticks and your beautiful layers remain intact. Next, crush those vanilla sandwich cookies finely in a food processor until you have small, even crumbs. Combine the crumbs with the melted butter by pulsing until the mixture resembles wet sand. Then, press that mixture firmly into the bottom of your buttered dish to create a compact crust that will hold all the creamy layers to come. Pop it into the freezer to chill for 10 minutes while you prepare the next part.
Step 2: Make the Cream Cheese Layer
Using a hand mixer, beat together softened cream cheese, granulated sugar, vanilla extract, and 1 cup of the defrosted whipped topping. The goal here is a smooth, velvety mixture with no lumps — the sweetness balanced by the tangy cream cheese makes this layer incredibly scrumptious. Once ready, spread it evenly over the chilled cookie crumb crust and return your dish to the freezer for another 10 minutes. This step helps the cream cheese layer firm up for easier layering of the next components.
Step 3: Mix and Spread the Pudding Layer
In a separate bowl, whisk together both packets of instant pudding mix with the whole milk until the mixture starts to thicken. Then, gently fold in 1 cup of the whipped topping for that perfect airy consistency. Spread this luscious pudding layer over the set cream cheese base. Chill the cake for about 30 minutes, letting the pudding fully set. This layer adds that silky, sweet cheesecake essence that pulls all the textures together beautifully.
Step 4: Add the Blueberry Topping
Now, for the grand fruity finale. Carefully spoon the blueberry pie filling over the chilled pudding layer, spreading gently to keep the layers distinct and prevent mixing. The vibrant purple color adds visual appeal, and the sweet-tart blueberry filling bursts with flavor in every bite. This is the moment your Blueberry Yum Yum Cake Recipe really begins to shine!
Step 5: Top It All Off
Finish by dolloping and spreading the remaining whipped topping over the blueberries. For that extra touch of texture and eye candy, sprinkle chopped pecans and fresh blueberries on top. Refrigerate or freeze your cake for 1 to 2 hours to let all the layers meld together and chill perfectly before serving. Trust me, the wait is totally worth it.
How to Serve Blueberry Yum Yum Cake Recipe
Garnishes
A sprinkle of chopped pecans and fresh blueberries is classic, but don’t be afraid to get a little adventurous. Add a few mint leaves for a fresh contrast or a light dusting of powdered sugar for an elegant touch. These simple garnishes will elevate the Blueberry Yum Yum Cake Recipe to a dessert centerpiece worth bragging about.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A light green salad with citrus vinaigrette, served beforehand, can also balance the richness and prepare your palate for dessert. The contrast makes the cake’s flavors truly pop!
Creative Ways to Present
Serving your cake in individual glass cups or mason jars creates a charming, rustic presentation that’s perfect for picnics or casual get-togethers. Alternatively, slice it into neat squares and arrange on a platter with fresh blueberries and pecans for a stunning buffet display. No matter how you serve it, this Blueberry Yum Yum Cake Recipe will impress every guest.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover your Blueberry Yum Yum Cake Recipe tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days, allowing the flavors to meld and the textures to remain perfect. The crust stays crisp and the layers remain luscious — perfect for savoring every last slice.
Freezing
If you want to keep this cake for longer, freezing is a great option. Wrap it well in plastic wrap and a layer of foil to prevent freezer burn. You can freeze it for up to 2 months. When ready to enjoy, just thaw it in the refrigerator overnight — it will be just as delightful as the day you made it.
Reheating
Because this is a chilled dessert, reheating isn’t necessary or recommended. It’s best enjoyed cold, so simply serve straight from the fridge or allow it to soften for 10 minutes at room temperature for the creamiest texture on the tongue.
FAQs
Can I use fresh blueberries instead of blueberry pie filling?
Fresh blueberries offer a lovely flavor but won’t have the same syrupy sweetness or thick consistency as the pie filling. If using fresh, consider cooking them with sugar to make a quick compote so it holds nicely on the pudding layer.
Is it okay to substitute the cream cheese with mascarpone?
Mascarpone can be a great substitute since it’s creamy and mild, but keep in mind it is less tangy than cream cheese. You might want to add a splash of lemon juice to brighten the flavor if you go this route.
Can I make the crust with graham crackers instead of vanilla cookies?
Yes! Graham crackers will create a deliciously different base with a nuttier flavor. Just crush and mix with butter like the cookies. It will still complement all the creamy and fruity layers beautifully.
How long does it take for the pudding layer to set?
The pudding layer usually sets after about 30 minutes in the refrigerator. If it feels too soft, giving it a little more time helps ensure your Blueberry Yum Yum Cake Recipe slices cleanly with clear layers.
Can I prepare this cake a day ahead for a party?
Absolutely! Making it a day ahead allows all the flavors to meld beautifully. Just keep it covered and refrigerated until serving. Your guests will be wowed by this deliciously creamy and fruity showstopper.
Final Thoughts
Give this Blueberry Yum Yum Cake Recipe a try and prepare to wow your family and friends with a stunning dessert that’s as fun to make as it is to eat. The combination of creamy layers and vibrant blueberries is pure joy on a plate. I can’t wait for you to experience that perfect mix of textures and flavors that always brings smiles. So grab those ingredients and start layering your yum!
Print
Blueberry Yum Yum Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-bake Blueberry Yum Yum Cake is a luscious layered dessert featuring a crunchy vanilla cookie crust, creamy cream cheese filling, smooth cheesecake pudding, and a generous topping of blueberry pie filling blended with whipped topping. Garnished with fresh blueberries and chopped pecans, this chilled treat is perfect for berry lovers seeking a refreshing and indulgent cake without any baking required.
Ingredients
Crust
- 14.3 oz package of vanilla sandwich cookies (approximately 36 cookies, 2 1⁄2 cups when crushed)
- 1/3 cup salted butter (melted and cooled, plus more for greasing dish)
Cream Cheese Layer
- 8 oz cream cheese (softened to room temperature)
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup frozen whipped topping (Cool Whip, defrosted)
Pudding Layer
- 2 (3.4 oz) packages cheesecake or vanilla flavored instant pudding mix
- 3 cups whole milk
- 1 cup frozen whipped topping (Cool Whip, defrosted)
Topping
- 2 (21 oz) cans blueberry pie filling
- 1/3 cup fresh blueberries
- 1 cup frozen whipped topping (Cool Whip, defrosted)
- 1 cup chopped pecans
Instructions
- Prepare the Pan: Butter a 9×13 glass baking dish thoroughly to ensure the dessert doesn’t stick. Set it aside while preparing other ingredients.
- Make the Crust: Using a food processor, crush the vanilla sandwich cookies until you have small, even crumbs. Add the melted and cooled butter, then pulse until the mixture combines into a wet sand consistency suitable for a crust.
- Form the Crust Layer: Press the cookie crust mixture evenly into the greased baking dish. Place the dish in the freezer for 10 minutes to set the crust firmly while preparing the next layer.
- Prepare Cream Cheese Mixture: With a hand mixer, beat the softened cream cheese, granulated sugar, vanilla extract, and 1 cup of the defrosted whipped topping together until the mixture is smooth, creamy, and homogenous.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the chilled cookie crumb crust. Return the dish to the freezer for another 10 minutes to allow the layer to firm up.
- Mix Pudding Layer: In a separate bowl, whisk together the two packages of instant pudding mix with the 3 cups of whole milk and 1 cup of defrosted whipped topping until the mixture thickens to a smooth, spreadable consistency.
- Spread Pudding Over Cream Cheese: Carefully spread the pudding mixture over the chilled cream cheese layer. Chill the assembled layers in the refrigerator for at least 30 minutes or until the pudding is fully set.
- Add Blueberry Pie Filling: Spoon the blueberry pie filling gently across the chilled pudding layer. Spread it carefully so the filling remains distinct and does not mix into the pudding layer beneath.
- Finish With Whipped Topping and Garnish: Gently spread the remaining whipped topping over the blueberry pie filling layer. Sprinkle chopped pecans and fresh blueberries evenly on top. Chill the entire cake in the fridge or freezer for 1 to 2 hours before serving to fully set all layers.
Notes
- Use a glass baking dish to easily see the layered effect of the dessert.
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother texture.
- If Cool Whip is unavailable, any similar frozen whipped topping can be used but allow it to defrost before mixing.
- For a firmer texture, the dessert can be stored in the freezer but allow it to thaw for 10-15 minutes before slicing.
- Chopped pecans can be substituted with walnuts or omitted for nut-free variation.
