In a large bowl, mix together the box of angel food cake and the lemon pie filling. Mix until just combined. If desired, fold in fresh fruit (raspberries pictured here).
Line a 9”x13” pan with parchment paper and spray with cooking spray.
Add cake mixture to the pan and bake for 20 minutes, or until beginning to brown on the sides.
Remove from the oven and allow to cool.
Once cool, cut into 24 slices and sprinkle with powdered sugar before serving. Alternatively, serve with fruit salsa or whipped cream and fruit.