Meyer Lemon Pudding Cakes
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Paula Jones
Updated Feb 1, 2022
We spooned lemon pudding atop mini angel food cakes for the perfect pairing of tangy and sweet. Garnish with fresh blueberries and lemon peel.
Meyer Lemon Pudding Cakes
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- Prep Time 20 min
- Total 1 hr 30 min
- Servings 12
- Ingredients 6
Ingredients
- 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
- 1 1/3 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
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
-
Step4To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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