Blueberry-Lemon Cake

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

  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 16

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

  • 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
11%
(Saturated Fat
3g,
3%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
40mg
40%;
Sodium
250mg
250%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.