Angel Food Cake with Lemon Filling and Raspberry Sauce
Raspberries have a delicious tartness that enhances the flavors of lemon and sweet cake.
Ingredients
- 1 angel food cake purchase or make ahead
- 1 can lemon pie filling
- 10 oz. raspberries, frozen thaw
- ½ cup sugar
- ¼ cup water
Instructions
- Thaw raspberries in a small bowl. Add sugar and water, mix and set aside. (If you buy raspberries in syrup, you can skip this step).
- Use a table knife to loosen the cake from its pan. Turn the cake on its side, and slice horizontally to make two layers.
- Put the bottom layer back into the cake pan. Spoon the pie filling onto the bottom layer. Place the top cake layer over the filling.
- Chill the filled cake, in its, pan, until ready to serve.
- Use a large spoon to scoop out cake servings from pan. Spoon raspberry syrup over cake. Serve.