Recipe: Blueberry Cake Rolls (using yellow or angel food cake mix and pie filling)

BLUEBERRY CAKE ROLLS
"These Blueberry Cake Rolls will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won't want to resist their delightful taste."



1 (2-layer-size) package Duncan Hines Signature French Vanilla Cake Mix or Signature Angel Food Cake Mix
Ingredients for preparing cake mix
Confectioner's sugar, for rolling (plus 1/4 cup for topping)
1 (21 oz.) can Comstock or Wilderness Blueberry Pie Filling
Mint leaves (for garnish)

Preheat oven to 350 degrees F. Line two (15 1/2 x 10 1/2-inch) jellyroll pans with aluminum foil (foil may be coated with cooking spray).

Prepare cake mix or angel food cake mix as directed on package. Divide batter and spread evenly into prepared pans. Cut through batter with knife or spatula to remove large air bubbles.

Bake at 350 degrees F for 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners' sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely.

Unroll cakes. Spread about 1 cup blueberry pie filling to within 1-inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup confectioner's sugar. Garnish with mint leaves, if desired.

NOTES AND VARIATIONS:
"I made this several times and have used different fruit flavors and have never been disappointed. I made it with strawberry pie filling and added fresh strawberries and layered that with cool whip mixed with a little bit of white chocolate pudding mix. This is a family favorite." - Jeanne Gingrich
- "This recipe was a big hit, I am not a huge fan of blueberries and I loved it as well. You may want to spray down the foil before baking, since for non-stick foil it really stuck." - sabrina dimino
- "I've made this cake many times over the last 10 years of so. It's quick, very easy and so elegant when decorated with mint leaves of edible pansies. It's my favorite "go to" dessert for last minute." - Diane Stephens:
- "This is a great recipe that will be a favorite from the first time you use it! I use a simple lemon sauce on the side which brings out the flavor even more." - Lili Simmons

Makes 2 cakes (8 servings each)
Adapted from source: Duncan Hines