Lemon Blueberry Pudding Cake Recipe

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Lemon Blueberry Pudding Cake
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Ingredients
10
Count
Nutrition
64
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.3 Kcal (269 kJ)
Calories from fat 47.46 Kcal
% Daily Value*
Total Fat 5.27g 8%
Sodium 43.22mg 2%
Potassium 21.74mg 0%
Total Carbs 2.65g 1%
Sugars 0.31g 1%
Protein 1.24g 2%
Vitamin C 0.8mg 1%
Iron 0.1mg 0%
Calcium 4.5mg 0%
Amount Per 100 g
Calories 123.36 Kcal (516 kJ)
Calories from fat 91.07 Kcal
% Daily Value*
Total Fat 10.12g 8%
Sodium 82.93mg 2%
Potassium 41.72mg 0%
Total Carbs 5.08g 1%
Sugars 0.59g 1%
Protein 2.38g 2%
Vitamin C 1.6mg 1%
Iron 0.1mg 0%
Calcium 8.7mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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