BLUEBERRY-LEMON CAKE

Blueberry-Lemon Cake image

Canned pie filling creates the fruity wow for an easy layer cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and whole eggs called for on cake mix box
1 tablespoon grated lemon peel
1 1/3 cups blueberry pie filling (from 21-oz can)
1 container Betty Crocker™ Whipped vanilla frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms only of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
Make and cool cake as directed on box, using whole eggs and adding lemon peel with the water and oil.
Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread 2/3 cup pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 29 g, TransFat 1 1/2 g