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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 -

Paula Jones
March 5, 2012


box Betty Crocker™ white angel food cake mix
1 1/4
cups water
box (4-serving size) lemon instant pudding and pie filling mix
cups milk
oz fresh blueberries (about 1 cup)
Grated peel of 1 Meyer lemon


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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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