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Angelic Lemon Cake Dessert Recipe

Escape the heat with this incredibly refreshing summer dessert! This easy-to-make Angelic Lemon Cake Dessert features layers of moist cake, creamy cream cheese frosting, and tangy lemon pie filling – a delightful combination of sweet and tart flavors. Customize it with your favorite pie filling or add a sprinkle of nuts for extra crunch. Prepare for a taste of pure heaven!

Prep Time 15 mins
Cook Time 15 mins
Calories 419.9 kcal
Protein 9g
Rating 5.0 (2 Reviews)
Angelic Lemon Cake Dessert 87

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Angelic Lemon Cake Dessert

  • 1 (9x13 inch) cake, any flavor (vanilla or lemon recommended)
  • 8 ounces (225g) softened cream cheese
  • 1/2 cup (100g) powdered sugar
  • 8 ounces (227g) whipped topping (Cool Whip or similar)
  • 1 (14-ounce) can lemon pie filling
  • 1/4 cup chopped nuts (optional)

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How to Make Angelic Lemon Cake Dessert

  1. Preheat oven to 350°F (175°C). Bake a 9x13 inch cake (any flavor, but vanilla or lemon are recommended). Once cooled, cut into 1-inch cubes.
  2. In a medium bowl, beat 8 ounces (225g) of softened cream cheese with 1/2 cup (100g) of powdered sugar until smooth and creamy.
  3. Gently fold in 8 ounces (227g) of whipped topping (Cool Whip or similar).
  4. In a 13x9 inch baking dish, tightly layer the cake cubes.
  5. Spread the cream cheese mixture evenly over the cake layer.
  6. Top with 1 (14-ounce) can of lemon pie filling, spreading evenly.
  7. Sprinkle with 1/4 cup chopped nuts (optional).
  8. Refrigerate for at least 2 hours before serving to allow flavors to meld and the dessert to chill.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

111g

Fat

41g

Carbs

25g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Occasion Healthy Desserts Easy No Cook Refrigerator Potluck Kid Friendly Picnic Cakes Dietary To Go Equipment Technique