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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Steps
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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If you don’t have mini cake pans, this cake can be baked in a 10-inch angel food (tube) cake pan for the same amount of time. Cut cooled cake into slices and top each slice with pudding and berries.
Meyer lemons are a cross between a lemon and orange, with a rounder shape, smoother skin and more golden-orange color than the common lemon. They are typically available from October through May at specialty produce markets and some supermarkets. If you can’t find a Meyer lemon, you may substitute a regular lemon. For even more lemon flavor, add some grated peel to the pudding.
Garnish the cakes with other seasonal fresh berries, such as sliced strawberries, if desired.
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Nutrition Facts are not available for this recipe
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