Mother’s Lemon Custard Cake is simple and sweet, and everyone loves it–kinda like momma! She carefully tears fluffy-sweet angel food cake into bite-sized pieces. Then, she whips up her special creamy and tangy lemon pudding and layers it on top of the fluffy cake with her favorite cherry pie filling. Mother’s Lemon Custard Cake will make your heart happy and your belly full, just like she likes it!
Ingredients
- 1 (8-10-ounce) prepared angel food cake
- 1 (3.4-ounce) package of instant lemon pudding mix
- 1 1/2 cups 2% milk, cold
- 1 cup sour cream
- 1 (21-ounce) can of cherry or strawberry pie filling
Directions
Step 1 –Tear the angel food cake into bite-sized pieces and place in a 9×13-inch pan.
Step 2 –In a medium bowl, combine the pudding mix, milk, and sour cream.
Step 3 –Beat the pudding mixture until it is thickened, about 2 minutes.
Step 4 –Spread the pudding mixture over the cake pieces.
Step 5 –Spoon the pie filling on top of the pudding mixture.
Step 6 –Chill until serving time.
Step 7 –Serve.