Tasty Angel Food Cake with Lemon Pie Filling

If you ask me, angel food cake is one of those desserts that just makes everything better.

This light-as-air cake gets even more wonderful when paired with smooth, bright lemon pie filling that seeps into all the sweet, fluffy layers. The combination of the soft, cloud-like texture and citrusy filling creates something really special.

I love how the tangy lemon cuts through the sweetness of the cake, making each bite perfectly balanced. Plus, the creamy filling adds just the right amount of moisture to the airy cake crumb.

It’s a crowd-pleasing dessert that feels special enough for celebrations but simple enough for Sunday dinner with the family.

What Kind of Lemon Pie Filling Should I Use?

You’ll find two main options when shopping for lemon pie filling – canned and boxed (powdered). For this recipe, you’ll want to grab the ready-to-use canned variety, which comes already prepared and has the right consistency. The most common brands you’ll find are Comstock, Lucky Leaf, or store brands, and any of these will work well. If you’re in a pinch and can only find the powdered filling mix, it won’t work as a direct substitute since it needs to be cooked first and the texture won’t be quite right for this recipe. Just make sure to check that the can isn’t dented or bulging when you buy it, and give it a good stir before using to ensure the filling has an even consistency.

Options for Substitutions

When it comes to this simple two-ingredient recipe, here’s what you should know about possible swaps:

• Angel food cake mix: This is one ingredient you really can’t substitute – the specific chemistry of angel food cake mix is needed for this recipe to work. Just make sure to get the type that only needs water (but remember, we’re not adding any!).
• Lemon pie filling: Here’s where you can have some fun! While lemon pie filling gives that classic tangy taste, you can swap it with other pie fillings like strawberry, cherry, blueberry, or even apple. Just make sure to stick to the same amount (21 ounces) and use pie filling, not pie fruit filling or jam, as the consistency matters for this recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making this no-bake lemon angel food cake is handling the delicate cake mix – overmixing can deflate the batter and result in a dense, flat cake instead of the light, airy texture you want.

Temperature control is crucial too – make sure your lemon pie filling is at room temperature before folding it into the cake mix, as cold filling can create uneven pockets and make it harder to achieve a smooth blend.

A common error is rushing the setting process – this dessert needs at least 2 hours in the refrigerator to properly set, and trying to serve it too soon will give you messy, uneven slices that fall apart.

For the best texture, use a gentle folding motion when combining ingredients, and clean your mixing bowl thoroughly before starting – any trace of grease or egg yolk can prevent the cake from reaching its full, fluffy potential.

What to Serve With Angel Food Cake?

This light and airy lemon-filled angel food cake pairs perfectly with fresh berries – strawberries, raspberries, or blueberries are all great choices! A dollop of freshly whipped cream on the side adds a nice touch without making things too heavy. If you’re serving this cake in the summer, try adding a scoop of vanilla ice cream or lemon sorbet for a refreshing twist. You can also brew some hot tea or coffee to serve alongside, since their slight bitterness complements the sweet and tangy flavors of the cake really well.

Storage Instructions

Keep Fresh: This lemon-filled angel food cake stays best when kept in the refrigerator, covered with plastic wrap or stored in a cake container. It will maintain its light texture and lemony goodness for up to 3 days. The filling helps keep the cake moist, which is a nice bonus!

Make Ahead: You can prepare this cake a day before your special event. Just assemble it, cover well, and pop it in the fridge. The flavors actually blend together nicely overnight, making it even better the next day.

Room Temperature: If you’re serving the cake the same day, it can sit out at room temperature for up to 4 hours. After that, it’s best to return it to the fridge to keep the lemon filling fresh and safe to eat.

Preparation Time	10-15 minutes
Cooking Time	30-33 minutes
Total Time	40-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 15-20 g
• Fat: 0-5 g
• Carbohydrates: 350-400 g

Ingredients

• 21 oz lemon pie filling (canned, like Comstock or Lucky Leaf brands)
• 16 oz angel food cake mix (I use Duncan Hines for reliable results)

Step 1: Prepare the Oven and Pan

• 9×13-inch baking dish

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.

This step should be done first so the oven reaches temperature while you prepare the batter, ensuring your cake bakes evenly and rises properly.

Step 2: Combine Cake Mix and Lemon Filling

• 16 oz angel food cake mix
• 21 oz lemon pie filling

Pour the angel food cake mix and the canned lemon pie filling into a large bowl.

Mix vigorously with an electric mixer or by hand for about 2-3 minutes until the batter becomes light, fluffy, and well combined.

I find using an electric mixer really helps incorporate air into the batter, which gives the cake a better texture and rise.

The mixture should be free of lumps and have a slightly airy consistency—this is what gives angel food cake its signature tender crumb.

Step 3: Bake the Cake

• batter from Step 2
• prepared baking dish from Step 1

Pour the batter from Step 2 into your prepared baking dish, spreading it evenly with a spatula.

Bake for 30-33 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Start checking at 30 minutes—ovens vary, so watch for visual cues like a pale golden color rather than relying solely on time.

Step 4: Cool and Serve

Remove the cake from the oven and let it cool in the baking dish for 15 minutes at room temperature.

I like to let it cool a bit longer (about 20-25 minutes total) so it sets up nicely and slices cleanly, though 15 minutes is the minimum.

Serve the cake warm or at room temperature—the lemon filling stays beautifully moist and creates its own sauce-like texture as it cools.