Ingredients 1 package (16.5 ox.) lemon cake mix 1 package (3.4 oz.) instant pudding 1 cup water 1/3 cup vegetable oil 4 Eggs 1 package (5 oz.) dried blueberries 2 1/4 cups confectioners' Sugar 3 tablespoons milk 4 1/2 teaspoons corn syrup 1/2 teaspoon Pure Vanilla Extract, 4 Oz. Tools Non-Stick Mini Fluted Tube Pan, 12-Cavity Non-Stick Mini Fluted Tube Pan, 12-Cavity Expand and Fold 16-Inch Non-Stick Cooling Rack Expand and Fold 16-Inch Non-Stick Cooling Rack Add Selected to Bag Select All Instructions Click to mark complete - Ingredients:Cake1 package (16.5 ounces) lemon cake mix1 package (3.4 ounces) lemon instant pudding mix1 cup water1/3 cup vegetable oil4 eggs1 package (5 ounces) dried blueberries (about 1 cup)Glaze2-1/4 cups confectioners' sugar3 tablespoons milk4-1/2 teaspoons corn syrup1/2 teaspoon vanilla extract - Preheat oven to 325�F. Prepare mega mini fluted pan with vegetable pan spray. - In large bowl, combine cake mix, pudding mix, water, oil, and eggs; beat at medium speed with electric mixer for 2 minutes. Gently stir in blueberries. Divide evenly among prepared pans; filling cavities about 2/3 full. - Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely. - For glaze, stir together confectioners' sugar, milk, corn syrup and vanilla until smooth and well combined. Pour or pipe over cooled cakes.Makes about 20 mini fluted cakes.
