MEYER LEMON PUDDING CAKES

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Meyer Lemon Pudding Cakes image

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

Provided by By Paula Jones

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 6

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:

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

Nutrition Facts : ServingSize 1 Serving

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