Prep Time 10m
Cook Time 38m
Ready Time 180m
Yield 12 servings


Ingredients
  • 1 package Pillsbury™ Angel Food Premium Cake Mix
  • 1 1/4 cups water
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon lemon extract
  • 10 drops yellow food color
  • 3/4 cup Dickinson's® Lemon Curd
  • 2 cups frozen whipped topping, thawed
  • 3 tablespoons milk
  • 2 cups fresh fruit, such as sliced strawberries or blueberries
Preparation Directions
  • Step 1Heat oven to 350°F. Place oven rack in lower half of oven.
  • Step 2Prepare cake as directed on package using the water. Remove 2 cups batter and place in medium bowl. Add lemon peel, lemon extract and food color. Mix well. Pour into 10 x 4-inch tube pan. Spoon plain batter on top of yellow. Swirl batter with knife.
  • Step 3Bake 38 minutes or until dark golden brown and no longer moist or sticky. Immediately turn pan upside down onto tall narrow-necked glass bottle, such as a soda bottle. Cool completely. Remove cake from pan.
  • Step 4Combine lemon curd, whipped topping and milk in medium bowl. Serve slices of cake topped with lemon curd mixture and fresh fruit.
  • TipTo decorate entire cake, make dollops of lemon curd mixture on top of cake. Place several pieces of fresh fruit in each dollop. Serve with remaining lemon curd mixture and fruit.
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