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Meyer Lemon Pudding Cakes

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

We spooned lemon pudding atop mini angel food cakes for the perfect pairing of tangy and sweet. Garnish with fresh blueberries and lemon peel. MORE + LESS -

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

Steps

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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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