Lemon Blueberry Pudding Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 15
• 1 (21 ounce) can light blueberry pie filling
• 1 (18 1/4 ounce) package lemon cake mix
• 3 egg whites
• 1 cup water
• 1/3 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

Recipe

• 1 preheat oven to 375°f lightly spray a 9-inch by 13-inch cake pan with cooking spray.
• 2 spread pie filling on bottom of pan.
• 3 in a large bowl, combine cake mix, egg whites, water and oil. whisk until very smooth. pour over pie filling.
• 4 add gelatin to boiling water, stir until dissolved. stir in lemon juice and zest.
• 5 pour evenly over top of cake batter.
• 6 bake 35-40 minutes or until tester comes out clean. let stand 10 minutes.
• 7 sprinkle with powdered sugar. serve warm with whipped topping, if desired.