2-Ingredient Lemon Angel Food Cake
Servings: 12
Ingredients
1 (16 oz) box angel food cake mix (the kind that only needs water)
1 (21 oz) can lemon pie filling
Nonstick cooking spray or a light coating of butter for the baking dish (optional, for easier serving)
Directions
Preheat your oven to 350°F (175°C). Place an oven rack in the center of the oven so the cake bakes evenly.
Lightly coat a clear 9×13-inch glass casserole dish with nonstick cooking spray or a very thin layer of butter. This helps the cake release a bit easier for serving, though some sticking is normal with angel food texture.
In a large mixing bowl, pour in the dry angel food cake mix. Add the entire can of lemon pie filling on top. Do not add water, eggs, or anything else—just the dry mix and the lemon pie filling.
Using a spatula or wooden spoon, gently stir the cake mix and lemon pie filling together until they are fully combined and no dry pockets of mix remain. The batter will be thick and fluffy, almost mousse-like. Scrape down the sides and bottom of the bowl as you mix.
Transfer the batter into the prepared glass casserole dish, spreading it out evenly with your spatula. The batter will not fill the dish all the way, but it will puff up as it bakes.
Place the dish in the preheated oven and bake for 25–30 minutes, or until the top is light golden brown, crackled, and springs back lightly when touched in the center. A toothpick inserted in the center should come out mostly clean, with maybe a few moist crumbs but no wet batter.
Remove the dish from the oven and place it on a cooling rack. Let the cake cool completely in the glass dish; this helps it set and keeps that airy, spongy texture. As it cools, the top may settle slightly and keep its crackled look—that’s exactly what you want.
