Lemon Angel Food Cake
A light, citrus-forward dessert made with only two primary ingredients: dry angel food cake mix and prepared lemon pie filling. The finished cake bakes up airy and puffed, with a delicately cracked surface that settles slightly as it cools.
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Ingredients
- 1 can 21 oz lemon pie filling, such as Comstock Lemon Creme Pie Filling
- 1 package 16 oz dry angel food cake mix, such as Duncan Hines Angel Food Cake Mix; do not prepare the mix with water
Instructions
- Position an oven rack in the center of the oven, then preheat to 350°F. Coat a 9 × 13-inch baking dish evenly with nonstick baking spray and set it aside.
- Place the 16 oz dry angel food cake mix and 21 oz canned lemon pie filling in a large mixing bowl.
- Begin stirring gently with only the tip of a whisk to help prevent the dry cake mix from scattering out of the bowl.
- Once the ingredients start to blend together, use the full whisk to continue beating until the mixture becomes smooth, well combined, and fluffy.
- Transfer the prepared batter to the greased baking dish and spread it evenly.
- Place the pan in the preheated oven and bake for 30 to 33 minutes.
- When first removed from the oven, the cake should appear puffed with a lightly cracked surface. It will naturally settle somewhat as it cools.
- Leave the cake in the baking dish and allow it to cool for approximately 15 minutes before cutting.
- This brief cooling period allows the cake to set, making it easier to slice into clean portions before serving.
Notes
For an optional finishing touch, lightly dust the cooled cake with powdered sugar before serving.