Recipe
Dessert
Raspberry Lemon Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Cut cake horizontally to make 3 layers.
- 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.
- 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%