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Meyer Lemon Pudding Cakes
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Drizzle zesty lemon pudding over mini angel food cakes, top with blueberries and lemon peel for a delightful treat.
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:
  • Preheat your oven to 350°F. Use an electric mixer to beat the cake mix and water in a medium bowl on medium speed for 2 minutes. Divide the batter evenly among 12 ungreased mini angel food (tube) cake pans.
  • Bake for about 35 minutes until the tops are dark golden brown and spring back when lightly touched. Invert pans onto a cooling rack and let cakes cool completely. Use a knife to loosen the edges and remove the cakes from the pans.
  • Whisk together pudding mix and milk in a medium bowl for 2 minutes until smooth. Allow the mixture to set for about 5 minutes.
  • Place each luscious cake delicately on a dessert plate. Fill the center with the rich pudding. Top off the masterpiece with fresh blueberries and delicate lemon peel garnish.

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