Easy Lemon Cake Roll
A light and fluffy angel food cake roll with decadent and creamy lemon filling. The perfect summertime dessert!
Servings: 10 servings
Calories: 102kcal
Ingredients
- 1 box angel food cake mix prepared according to package directions
- ¼ cup powdered sugar
- 1 cup lemon pie filling
- 3.4 ounce box instant cheesecake pudding
- 2 cups whipped topping
Instructions
- Preheat oven to 350ºF.
- Prepare 10x15-inch baking pan by lining it with parchment paper. Set aside.
- Prepare angel food cake batter according to package directions.
- Transfer batter to prepared baking pan.
- Bake for 20 minutes or until cake is set and top begins to brown.
- Allow cake to cool for 5 minutes.
- Lay a tea towel on your work surface and sprinkle half of the powdered sugar on it. This will help your cake to not stick to the towel.
- Flip cake onto the prepared towel. Carefully remove parchment paper.
- Sprinkle remaining powdered sugar on cake.
- Using the short end of the towel, roll cake tightly and allow it to cool completely.
- Prepare filling by whisking lemon pie filling and cheesecake pudding mix together.
- Add whipped topping and mix again.
- Unroll cooled cake and spread lemon mixture over top of it, covering it completely.
- Using the towel as a guide, gently roll the cake and filling.
- Place the rolled cake in the freezer until firm.
Notes
- To keep the cake from cracking, roll it while it’s still warm.
- For more flavor, add in some raspberries to the filling. Strawberries will work well too!
- Leave about a ½ inch of room when adding filling as it will spill out while rolling.
Nutrition
Calories: 102kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 19mg | Sugar: 17g | Vitamin A: 14IU | Calcium: 13mg | Iron: 0.02mg