Luscious Lemon Angel Cake


  • 1 (10-inch) round angel food cake
  • 1 (15.75-oz.) can lemon pie filling
  • 1 1/2 cups frozen whipped topping, thawed, or whipped cream
  • 1 quart (4 cups) fresh strawberries, sliced
  • 2 kiwi fruit, peeled, sliced and quartered


1_ Cut angel food cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.

2_ 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.

3_ In another medium bowl, combine strawberries and kiwi fruit; cover and refrigerate until serving time.

4_ To serve, cut cake into 12 slices. Spoon 1/3 cup fruit over each slice of cake.