Lemon Pudding Cakes

By vpitts2004

Ingredients

• 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 lemon

Preparation

Step 1

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.