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Blueberry-Lemon Cake

 47 Ratings
10 Comments
  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 16
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Canned pie filling creates the fruity wow for an easy layer cake.

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
Water, oil and whole eggs called for on cake mix box
1
tablespoon grated lemon peel
1 1/3
cups blueberry pie filling (from 21-oz can)
1
container Betty Crocker™ Whipped vanilla frosting

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms only of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
  • 2 Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
  • 3 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 2/3 cup pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

Expert Tips

Cover and refrigerate remaining pie filling to use over ice cream or vanilla yogurt.

Use your favorite flavor of pie filling instead of the blueberry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
15%
Trans Fat
1 1/2g
Cholesterol
40mg
13%
Sodium
250mg
10%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
3%
Sugars
29g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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