| 1 | box Betty Crocker® SuperMoist® white cake mix |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 1 | tablespoon grated lemon peel |
| 3 | eggs |
| 1 1/3 | cups blueberry pie filling (from 21-oz can) |
| 1 | container (12 oz) Betty Crocker® Whipped vanilla frosting |
| 1. | Heat oven to 350°F. Grease bottoms only 2 (8-inch or 9-inch) round cake pans with shortening or cooking spray; lightly flour (or spray with baking spray with flour). |
| 2. | In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. |
| 3. | Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. |
| 4. | Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread remaining pie filling over top of cake to frosted edge. Store loosely covered in refrigerator. |
| Use 9-inch pans. Bake 28 to 32 minutes. Cool 20 minutes in pans. |
|
| You won’t use the entire can of pie filling in this recipe.
Try the remaining filling over ice cream or vanilla yogurt. |
|
| Use your favorite flavor of pie filling instead of the blueberry. |
Nutrition Information:
300 ( 120); 13g ( 3g, 2g); 40mg; 250mg; 44g ( 0g, 29g); 2g 0%; 0%; 4%; 4% 1/2 ; 2 1/2 ; 0 ; 2 1/2 3