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Meyer Lemon Pudding Cakes

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By Paula Jones
Updated Feb 1, 2022
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We spooned lemon pudding atop mini angel food cakes for the perfect pairing of tangy and sweet. Garnish with fresh blueberries and lemon peel.

Meyer Lemon Pudding Cakes

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 6
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Ingredients

Instructions

  • 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.
  • Step 
    2
    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.
  • Step 
    3
    In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
  • Step 
    4
    To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

Nutrition

Nutrition Facts are not available for this recipe

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