Ingredients
12
12 servings
- •1 (16.25 ounce) package white cake mix
- •1.25 cups water
- •3 egg whites
- •0.33333334326744 cup vegetable oil
- •2 teaspoons lemon extract
- •1 cup cold heavy whipping cream
- •1 (8 ounce) package cream cheese, softened
- •0.75 cup white sugar
- •1 teaspoon vanilla extract
- •0.33333334326744 cup blueberry pie filling
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
- Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
- Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
- Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
- Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.
Nutritional Facts
Per 12 servings
- Calories: 419
- Carbohydrate: 47g
- Fat: 24g
- Fiber: 1g
- Protein: 5g
- Sugar: 36g
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