• 1 package lemon
  • 3 3/8 ounces instant vanilla pudding mix
  • 3 large eggs
  • 1 cup orange juice
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 Orange
  • 5 1/2 cups Duncan Hines Comstock Blueberry Pie Filling
  • 2 cans frosting (Creations Frosting Starter)
  • 2 frosting (Creations Orange Crème Flavor Mix)


  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. Combine cake mix, pudding mix, eggs, orange juice, and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Stir in orange peel. Pour into prepared pans.
  4. Bake 20 minutes or until toothpick inserted in center comes out clean.
  5. Cool cakes on wire rack for 25 minutes. Remove cakes from pans and cool completely.
  6. Blend both containers of frosting with food colors in large bowl.
  7. Pipe frosting on outer edge of flat side of one cake layer (to create a dam). Fill with 1 cup blueberry pie filling. Top with second cake layer. Spread frosting on entire cake. To decorate, use a palette or butter knife. Starting at bottom of cake, pull up to create a straight line; repeat around cake. Pipe a decorative circle on top of cake and fill with remaining ½ cup blueberry pie filling. Refrigerate until ready to serve.
  8. Tips & Inspirations
  9. Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.
  10. For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.
  11. Keep brown sugar soft by adding a couple of marshmallows to the bag.
  12. To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
  13. Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!
  14. Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
  15. Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.
  16. Clean caramel from a pot by filling it with water and letting it simmer on the stove—the warm water will wash it away.
  17. Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.
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