Lemon Blueberry Pudding Cake

Cake & filling:
1 can (21 oz) blueberry pie filling
1 pkg lemon cake mix
3 egg whites
1 cup water
1/3 cup vegetable oil

Pudding:
1 lemon
1 cup boiling water
1 pkg (3 oz)lemon gelatin
2 tsp powdered sugar
Thawed, frozen whipped topping (optional)

1. Preheat oven to 375.
2. Spray rectangular baker with nonstick cooking spray & spread pie filling over bottom of baker.
3. Combine cake mix, egg whites, water & oil in bowl; whisk until smooth. Pour batter evenly over pie filling.
4. Zest lemon to make 1 tbsp zest & juice lemon to measure 2 tbsp of juice.
5. Heat water in microwave until boiling; then add gelatin. Mix until completely dissolved. Add lemon zest & juice to gelatin mixture; pour evenly over top of batter.
6. Bake 35-40 minutes or until cake tester comes out clean from center of cake.
7. Lightly sprinkle with powdered sugar.
8. Serve warm with whipped topping.

Very moist & tasty!
Copied from "It's good for you" Recipe Book by Pampered Chef (I love this cookbook)