Blueberry-Lemon Cake

Blueberry-Lemon Cake

Canned pie filling creates the fruity wow for an easy layer cake.

Prep Time



Total Time






box Betty Crocker® SuperMoist® white cake mix
Water, oil and whole eggs called for on cake mix box
tablespoon grated lemon peel
1 1/3
cups blueberry pie filling (from 21-oz can)
container Betty Crocker® Whipped vanilla frosting
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 1 1/2g),
  • Cholesterol 40mg;
  • Sodium 250mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 1g,
    • Sugars 29g),
  • Protein 2g;
Percent Daily Value*:
    • 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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.