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

• 16 ounces of angel food cake mix (use the type that only requires water, but don’t add any)
• 21 ounces lemon pie filling

Step 1: Prepare the Oven and Baking Dish

Start by adjusting your oven rack to the center position for even baking.

Preheat your oven to 350 degrees F.

While the oven is heating up, grease a 9 x 13-inch baking dish with nonstick baking spray to ensure the cake does not stick, then set the dish aside.

Step 2: Mix the Cake Ingredients

In a large mixing bowl, add the cake mix along with a full can of lemon pie filling.

Begin mixing gently with just the tip of a whisk to prevent the dry powder from dispersing outside the bowl.

As the mixture starts to come together, use the full whisk to beat until the batter is fluffy and well combined.

Step 3: Bake the Cake

Once the mixture is properly combined, pour the batter into the prepared 9 x 13-inch baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for 30-33 minutes.

You’ll know it’s done when the top appears fluffy and slightly cracked but will subside a bit as it cools.

Step 4: Cool and Serve

After baking, remove the cake from the oven and allow it to cool in the pan for about 15 minutes.

This will help the cake set up slightly and make slicing easier.

Once cooled, slice, serve, and enjoy your delicious, lemony cake!