LEMON CUSTARD CAKE

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Lemon Custard Cake image

This is a very easy to make and very refreshing on a hot day. Great dessert to cap off a summer cook out. Cook time is chill time.

Provided by Jenny White

Categories     Dessert

Time 2h15m

Yield 12-16 serving(s)

Number Of Ingredients 5

1 (10 inch) prepared angel food cake
1 (3 1/16 ounce) package lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (21 ounce) can cherry pie filling or 1 (21 ounce) can strawberry pie filling

Steps:

  • Tear the angel food cake into bite size pieces.
  • In a mixing bowl, combine the pudding mix, milk and sour cream.
  • Beat until thickened, about 2 minutes.
  • Spread over cake.
  • Spoon pie filling on top.
  • Chill until serving time.

Nutrition Facts : Calories 272.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 12.7, Sodium 383.2, Carbohydrate 52.2, Fiber 0.4, Sugar 15.2, Protein 4.8

*** Explore more Lemon Custard Cake Recipes »

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