1 (21 ounce) can blueberry pie filling
1 (18.25 ounce) package yellow cake mix
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup frozen whipped topping, thawed
Gummy worms for garnishing
Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
In a blender, puree blueberry pie filling until smooth. In a large bowl, combine pie filling, cake mix, eggs, oil, and vanilla; beat with an electric mixer about 2 minutes on medium speed.
Stir in walnuts and pour into prepared Bundt pan. Bake 50 to 55 minutes until a wooden toothpick inserted in center comes out clean.
Cool slightly then remove from pan and continue cooling on a wire cooling rack.
Before serving, top with dollops of whipped topping and decorate with gummy worms.