Lemon Pudding Cake

Ingredients

• 0.5 cup milk fat-free
• 1  optional: lemon 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 2 cups poached berries mixed
• 0.7 cup water boiling
• 9 ounce duncan hines classic decadent cake mix yellow (such as Jiffy)

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients in a medium bowl. Grate rind, and squeeze juice from lemon to measure 1 teaspoon and 2 tablespoons, respectively. Stir rind and juice into batter just until blended. Spoon batter into an 8-inch square baking dish coated with cooking spray.
3. Pour boiling water over batter (do not stir).
4. Bake at 350 for 28 minutes.
5. Remove from oven; let stand 5 minutes. Spoon cake into 8 individual serving bowls; top with berries and whipped topping, if desired.
6. Serve warm.