Butter Pecan Cake.

Yes, it has been a long time since my last blog post. Maybe it's just back to school.. {probably.} You have been waiting right? So, here it is!

2 days ago I made a quick dessert in my favorite giant donut shaped cake pans I got for Christmas. {Thanks, Auntie Lin.} The cake is just a butter pecan cake. The frosting...? That's what makes it special.

Butter Pecan Cake with Blueberry Cream Cheese Frosting

Butter Pecan or Lemon Cake, batter prepared {see Nailah's Note}
1 can cream cheese frosting
3/4 cup fresh or frozen blueberries {thawed, if frozen}

Bake the cake as directed in a bundt pan. {If you don't have one, just use a regular square pan} Let cool for 20 minutes, in the mean time, make the frosting. Put the can of frosting in a bowl. Mash 1/2 cup blueberries in a separate bowl. {reserve the other ones whole for topping the cake} After you mash the blueberries, mix them into the frosting. Frost the cakes, if you have 2 cakes to put together, put frosting in between to “glue” them together. Frost the outside of the cake. When you are done frosting, top with the leftover blueberries. Then, you're done!