Enjoy, and give her nice warm welcome!
Hi guys! I’m Ashley and I blog over at Kitchen Meets Girl. I’m super stoked to be posting over here today. Stephanie’s blog is pretty much the bomb-diggity, because she has the awesome knack of putting a healthy spin on some really mouthwatering treats. I mean, seriously — Skinny Cinnamon Swirl Nutella Bread? Um, sign me up. And Skinny Peanut Butter Truffles? Yes, please. Sooooo, since I’m taking over the Back for Seconds blog today, I thought it only fitting that I share a super yummy and healthy recipe with you all. And even better? This recipe only has two ingredients. It’s practically not even a recipe.
If you spend any time around my blog at all, you’ll often hear me talk about how my husband doesn’t like sweets. I know. Weird, right? But when he spotted this cake just out of the oven on the kitchen counter, he ate three pieces. Before dinner. And another piece afterwards. This is high praise, folks. Want the (non) recipe? I hope so, ’cause I brought it with me, just in case.
Blueberry Angel Cake
- 1 box angel food cake mix
- 1 22-ounce can blueberry pie filling (other flavors would work, too–try cherry or lemon!)
- whipped cream and blueberries for serving, optional
1. Preheat oven to 350. Spray a 9×13 pan with non-stick cooking spray and set aside. 2. In a large bowl, stir together the angel food cake mix and your can of pie filling. The mixture will puff up–that’s okay! 3. Pour batter into your prepared pan, and bake for 30 minutes, or until top is golden and a skewer inserted in the middle of the cake comes out clean. The cake will puff up while baking and deflate as it cools. 4. Serve with whipped cream and fresh blueberries, if desired.
These bars take just a few minutes to mix up–and who doesn’t love a quick and easy dessert?! It was so nice “meeting” you all, and I sure hope you stop by my little ol’ blog and say hi! You can also find me on Facebook, Twitter, and Pinterest! Thanks again, Stephanie, for having me here today! Have a happy Wednesday, everyone!