Comida Kraft
Recipe Box

Lemon-Blueberry Swirl Cake

Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

16 servings

Some things just go together. Like blueberries and lemon. Especially when mixed into a deliciously moist cake with a smooth and creamy swirl.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Beat cake mix, 3/4 cup water, egg whites and oil in large bowl with mixer until blended. Add 1/4 cup dry gelatin mix; beat on low speed 1 min., then on medium speed 4 min. Stir in berries; set aside. Beat cream cheese and whole egg in small bowl with mixer until blended.
  • Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; cover with layers of cream cheese mixture and remaining cake batter.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack. Gently remove pan; cool cake completely.
  • Place cake on plate. Microwave 3 Tbsp. water in microwaveable measuring cup on HIGH 30 sec. Add to remaining dry gelatin mix; stir until dissolved. Brush onto cake; let stand until absorbed.

Special Extra

Top each serving with a dollop of thawed COOL WHIP Whipped Topping.

Note

For a sweeter cream cheese filling, add 1/4 cup sugar to cream cheese mixture before using as directed.

Variation

Prepare using JELL-O Lemon Flavor Sugar Free Gelatin and PHILADELPHIA Neufchatel Cheese.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 200
Total fat 8g
Saturated fat 3.5g
Cholesterol 30mg
Sodium 300mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made this yesterday for Easter dessert. Made this yesterday for Easter dessert. It came out fabulous! I only have a couple of pieces left. I normally don't make bundt cakes because mine always happen to fall apart no matter how well I grease the pan, so I was a little nervous waiting for it to cool, but amazingly it came out perfect! I may try to tweak the receipe a second time around and experiement a little, but all in all it got rave reviews from our family & friends!
Date published: 2010-04-05
Rated 5 out of 5 by from This is amazing! This is amazing! I added sugar like suggested and made sure to grease and flour the pan heavily because of the review about it falling apart. I took it to breakfast for my Sunday school class, and it was completely devoured! :) I haven't gotten that many compliments about anything since an ice cream cake recipe I got from this site. Thanks Kraft!
Date published: 2010-04-26
Rated 5 out of 5 by from DELICIOUS! DELICIOUS!!! I made this recipe with a lemon cake and I accidentally bought lemon pudding instead of gelatin - otherwise I cooked as directed. At the end with the left over lemon pudding - I added some ten x sugar, lemon zest and fresh lemon juice and drizzled over the top and it was so good. Def will be making this again.
Date published: 2013-10-11
Rated 4 out of 5 by from Comes out exactly as pretty as on the picture. Comes out exactly as pretty as on the picture. The only two things I would do diffrently next time is to put more lemon gelatin on top because I didn't really taste the lemony flavor. And cream cheese filling needs to be sweetened and have some more flavor to it. May be mix cream cheese with gelatin flavor next time...
Date published: 2011-04-07
Rated 5 out of 5 by from Beautiful! Beautiful! Looked just like the picture. I used the sugar free jello and no glaze. I chose not to add sugar to the cream cheese mixture and it was sweet enough for us. My husband loves this cake just plain with a cup of coffee. Very nice texture and light lemon flavor. Will be making this again and again.
Date published: 2012-01-26
Rated 3 out of 5 by from Don't make if company's coming! Don't make if company's coming! There should be a "maybe" box where it says would you make this recipe again! I think the recipe is a good idea, however - I made the regular recipe (no substitutions) and followed the directions as written. The cake tested done, I took it out, let it cool as directed in the pan for 10 minutes - then inverted it onto my cake rack ... and the cake fell apart. The cake seemed done, so I'm guessing that it needs to cool longer in the pan before being taken out. No reason for this to happen as I used a well-greased pan - not cooking spray, I rubbed the pan down well to grease it. This is a disaster, as it was *supposed* to be my dessert for Easter dinner tomorrow, and now I'm not sure what I'll do as I'm not sure I have time to go back to the store to buy more cake mix,cream cheese & blueberries to give it a second try. I gave it 3 stars based on flavor alone - I tasted a piece from where it had fallen apart & it did have a good flavor. It just d
Date published: 2010-04-03
Rated 5 out of 5 by from This cake is fantastic! This cake is fantastic! Moist and delicious. I took somebody's advice and added a powdered sugar/lemon juice glaze for the top, drizzling down the sides. It's pretty to look at too. I also added sugar to the cream cheese mixture because my family likes sweet. I will make this cake many more times.
Date published: 2012-07-18
Rated 5 out of 5 by from This cake was simple to make and delicious! This cake was simple to make and delicious! My dad, who is critical of everything, loved it!!! I added the sugar to the cream cheese and made an icing sugar glaze with lemon juice and lemon zest drizzled down the sides for added flavor and presentation. Will make again many times!
Date published: 2011-05-10
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