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Lemon Custard Cake

By: Sue Gronholz

"Just to prove a quick meal doesn't have to go without dessert, field editor Sue Gronholz of Columbus, Wisconsin shares her simple recipe for Lemon Custard Cake. 'It comes from my grandma and is also nice to whip up when unexpected company stops in,' Sue informs. 'It's a cool, creamy dessert that tastes like you fussed.'"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (10 inch) prepared angel food cake
1 (3.4 ounce) package instant lemon pudding mix
1 1/2 cups cold milk
1 cup sour cream
1 (21 ounce) can cherry or strawberry pie filling

Directions

Tear angel food cake into bite-size pieces. Place in a 13-in. x 9-in. x 2-in. pan. 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.