Raspberry Lemon Cake

Recipe

Dessert
Raspberry Lemon Cake

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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(15 oz) prepared angel food cake
    1(15.75 oz) can lemon pie filling
    2(6 oz each) containers fresh raspberries, divided
    1(8 oz) container frozen Hy-Vee light whipped topping, thawed

    Directions

    1. Cut cake horizontally to make 3 layers.
    2. In a medium bowl, gently stir together pie filling and 9 ounces of raspberries. Spread 1/2 on the bottom layer of cake. Top with second cake layer. Repeat with remaining raspberry mixture and cake layer. Refrigerate until ready to serve.
    3. To serve, frost cake with whipped topping. Top with remaining raspberries.

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 7 g
    • Cholesterol: 70 mg
    • Sodium: 210 mg
    • Total Carbohydrates: 54g
    • Protein: 4 g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 20%
    0%
    Iron 4%
    0%
    Calcium 4%