We made this for company and it was a hit! It's super easy, light, and summery!
Ingredients:
- 1 box of angel food cake mix (the one pouch "just add water" kind)
- 1-21oz. can of Lemon Creme Pie Filling (Note: It MUST be "Lemon CREME Pie filling" (ie. Duncan Hines Lemon Creme). If it is just "Lemon Pie Filling" then you will have a tasty disaster on your hands. Get the Creme!)
- 1 large lemon (zest and juice)
- powdered sugar
- Cool Whip topping (from the fridge/ not frozen)
- fresh blueberries
Bake the Cake:
Preheat oven to 350. Spray 9x13 glass pan.
In a mixing bowl, combine the angel food cake mix (do not add the water, just the dry mix) and the can of Lemon Creme Pie Filling.
Using a spatula, gently stir cake mix and pie filling together until combined.
Pour cake batter into the greased 9x13 pan.
Bake for 26 minutes.
Allow to cool.
Glaze:
Zest and juice one large lemon. Add powdered sugar to create a glaze.
Pour lemon glaze over cake. Let sit until ready to serve.
When Ready to Serve:
Cut and plate pieces of glazed lemon cake.
Add a dollop of cool whip to each serving.
Add fresh blueberries on top of the cool whip.
Enjoy!
