Blueberry Stack Cake

Stack cakes have deep roots in Appalachian baking, where thin layers of cake were stacked high with fruit preserves between each one.

This version keeps that towering spirit but takes a shortcut with a box cake mix split into six thin layers.

Between each layer goes a fluffy cream cheese and whipped topping frosting followed by spoonfuls of blueberry pie filling. You press each layer down firmly as you build, and by the time it all settles together, the filling soaks into the cake just enough to make every bite moist and cohesive.

It looks like a serious undertaking, but it’s really just stacking and spreading.

Kitchen Tips

• Divide the batter evenly among six pans (or bake in batches using two or three pans). Thin, even layers are what make the stack work.
• Press each layer down firmly after adding it so the cake compresses and the filling doesn’t squish out the sides when you slice.
• Make this a day ahead if you can. The layers absorb moisture from the filling overnight and the cake tastes even better the next day.
• Beat the cream cheese until smooth before adding the whipped topping and powdered sugar. Lumpy cream cheese won’t disappear no matter how much you mix after that.