Lemon Pudding Filled Angel Food Cake 3 Ingredients Recipes

2-INGREDIENT LEMON ANGEL FOOD CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F and grease a cake pan with cooking spray.
• In a stand mixer or a large bowl with a whisk, combine cake mix and lemon curd until smooth.
• Pour into a greased cake pan. Spread evenly.
• Bake cake for 30 to 40 minutes or until a cake tester inserted comes out clean.
• Allow to cool down to room temperature.
• Dust with powdered sugar and serve.

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

LUSCIOUS LEMON ANGEL CAKE

Steps:

• Cut angel food cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
• Place lemon pie filling in medium bowl; stir until smooth. Fold in whipped topping. Spread 1/3 of lemon mixture on bottom layer of cake. Top with middle layer of cake. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. If desired, cover and refrigerate until serving time.
• In another medium bowl, combine strawberries and kiwi fruit; cover and refrigerate until serving time.
• To serve, cut cake into 12 slices. Spoon 1/3 cup fruit over each slice of cake.

LEMON ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

BLUEBERRY LEMON ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare bundt pan according to box instructions.
• In medium bowl add cake mix and water. Mix.
• Stir in 1 cup blueberries.
• Pour 1/4 cup blueberries in bottom of pan. Pour in cake mix.
• Bake for 25-30 minutes or until golden brown. Make sure to follow baking instructions according to cake mix instructions.
• In the meantime in small bowl whisk together powdered sugar and lemon juice.
• When cake is done and cooled, pour icing over cake.
• Top with lemon zest. Serve and ENJOY!

LEMON PUDDING FILLED ANGEL FOOD CAKE (3 INGREDIENTS)

Steps:

• Cut the cake in half horizontally making a trench all around cake large enough to hold pie filling.
• Spread can of pie filling in trench.
• Place cake together again.
• Spread whipped topping over entire cake--make sure you get the inside too.
• Chill before serve.

LEMON PUDDING CAKE

Steps:

• 1. Bake Cake according to the directions on the Betty Crocker Angel Food Cake Mix. I would still use Angle Food Cake pan. Allow to cool.
• 2. Prepare the Lemon Pie Filling, DO NOT USE INSTANT, per the package directions. Allow to cool.
• 3. After Angle Food Cake has cooled, slice in half horizontally.
• 4. Take 1/3 of the Lemon Pie filling and spread between the layers.
• 5. Place top half of Angle Food Cake on top.
• 6. Mix one Tub of Cool Whip Whipped Topping with the rest of the Lemon Pie Filling. DO NOT OVER MIX.
• 7. Spread this on the cake and swirl to desire decorative effect.
• 8. Place in refrigerator till ready to serve.

CHOCOLATE FILLED ANGEL FOOD CAKE

Steps:

• Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
• Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
• Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
• Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
• In a medium bowl, combine milk and pudding mix.
• Beat on low for 2 minutes.
• Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
• Fill trench with pudding mixture.
• Replace top of cake.
• Spread remaining whipped topping over top and sides of cake.
• (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.