Meyer Lemon Pudding Cakes

Name: Meyer Lemon Pudding Cakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty white angel food cake mix; 237 milliliters oz fresh blueberries (about; 1 box (4-serving size) lemon instant pudding and pie filling mix; 1 Grated peel of Meyer lemon; 473 milliliters milk; 296 milliliters water

You can never have too many dessert recipes, so give Meyer Lemon Pudding Cakes a try. This recipe serves 12. One serving contains 199 calories, 4g of protein, and 2g of fat. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Head to the store and pick up water, blueberries, peel of meyer lemon, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

Oven

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.

Equipment you will use

Wire Rack