Raspberry Lemon Cake
Servings and Ingredients
|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|
- 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.
270 Calories per serving
Amounts Per Serving
- Total Fat: 7 g
- Cholesterol: 70 mg
- Sodium: 210 mg
- Total Carbohydrates: 54g
- Protein: 4 g
Vitamin A 4%
Vitamin C 20%