Blueberry-Lemon Cake
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Updated Jul 14, 2011
Canned pie filling creates the fruity wow for an easy layer cake.
Blueberry-Lemon Cake
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- Prep Time 20 min
- Total 2 hr 0 min
- Servings 16
- Ingredients 5
Ingredients
- 1 box Betty Crocker™ Super Moist™ 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 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
Instructions
-
Step1Heat 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.
-
Step2Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
-
Step3Place 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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