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Lemon Blueberry Pudding Cake

1 (21 ounce) can light blueberry pie filling
1 (18 1/4 ounce) package lemon cake mix
3 egg whites
1 cup water
13 cup canola oil
2 teaspoons powdered sugar
1 cup boiling water
1 (3 ounce) package sugar-free lemon gelatin
1 tablespoon lemon zest
2 tablespoons lemon juice


Preheat oven to 375F Lightly spray a 9-inch by 13-inch cake pan with cooking spray. Spread pie filling on bottom of pan. In a large bowl, combine cake mix, egg whites, water and oil. Whisk until very smooth. Pour over pie filling. Add gelatin to boiling water, stir until dissolved. Stir in lemon juice and zest. Pour evenly over top of cake batter. Bake 35-40 minutes or until tester comes out clean. Let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with whipped topping, if desired.

Source: www.food.com