Ingredients

• 1 , 15.25 ounce
• 1.25 cups water
• 3 eggs whites
• 0.33 cups vegetable oil
• 2 teaspoons lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
2. 2 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.
3. 3 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.
4. 4 Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
5. 5 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.
6. 6 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.

Nutrition per serving