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Blueberry-Lemon Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 16
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Canned pie filling creates the fruity wow for an easy layer cake.
Updated Jul 14, 2011
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cover and refrigerate remaining pie filling to use over ice cream or vanilla yogurt.
  • tip 2
    Use your favorite flavor of pie filling instead of the blueberry.


Nutrition Facts are not available for this recipe
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