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Meyer Lemon Pudding Cakes

Blogger Paula Jones from Bell'alimento shares a lightened-up recipe for lemon pudding cake.

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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

1
box Betty Crocker™ white angel food cake mix
1 1/4
cups water
1
box (4-serving size) lemon instant pudding and pie filling mix
2
cups milk
6
oz fresh blueberries (about 1 cup)
Grated peel of 1 Meyer lemon

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LOCATION

Directions

  • 1 Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
  • 2 Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
  • 3 In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
  • 4 To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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