Strawberry Lemon Custard Cake
- One prepared angel food cake (10 inches)
- One package (3.4 ounces) instant lemon pudding mix
- 1 ½ cups cold milk
- 1 cup sour cream
- 3 cups strawberries
- 1 Tsp sugar
- ¼ cup orange juice
- ¼ Tsp cinnamon
1. Preheat oven to 350 F. Next place strawberries, sugar, orange juice, and cinnamon into a saucepan. Bring mixture to medium heat. Once the mixture is bubbling, mash the fruit with a spoon slightly. Cook for 13 minutes. Remove from heat, and set aside for later use. Next, remove cake from the package.
2. Now tear the angel food cake into bite-size pieces. Place into a 13-in. X 9-in x 2-in pan. In a mixing bowl, combine the pudding mix, milk, and sour cream. Beat until thickened, about 2 minutes. Spread over cake, and spoon pie filling on top. Chill until you’re ready to serve. Makes 12-16 servings.