1Heat 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.
2Bake 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.
3In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
4To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.