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Lemon Custard Cake

This custard cake recipe comes from my grandma and is nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings

Ingredients

  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1-1/2 cups cold whole milk
  • 1 cup sour cream
  • 1 can (21 ounces) cherry or strawberry pie filling

Directions

  • Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.
Nutrition Facts
1 serving: 184 calories, 5g fat (3g saturated fat), 7mg cholesterol, 270mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

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