cup confectioners' sugar plus additional for dusting towels
1
can (21 ounces) blueberry pie filling
Mint leaves for garnish (optional)
1. Preheat oven to 350°F. Line two 15-1/2×10-1/2×1-inch jelly-roll pans with aluminum foil.
2. Prepare cake mix as directed on package. Divide and spread evenly into prepared pans. Cut through batter with knife or spatula to remove large air bubbles. Bake at 350°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.
3. Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll and place seam-side down on serving plate. Dust with 1/4 cup confectioners' sugar. Garnish with mint leaves, if desired.
Tip
For a variation in flavor, substitute cherry pie filling for the blueberry pie filling.
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