A neighbor gave me this recipe years ago and it's been in flavor rotation ever since. It can be made ahead and serves a bunch, so it's perfect for parties and potlucks. &mdash;Marina Castle, Canyon Country, California
 

Lemon Angel Cake Bars

(16 ounces) angel food cake mix

(15-3/4 ounces) lemon pie filling

coconut

FROSTING:

(8 ounces) cream cheese, softened

butter, softened

vanilla extract

confectioners' sugar

lemon

Absolutely delicious!   Used sweetened coconut and baked it 25 minutes in a 9 X 13 glass dish.  In the future, I will use lemon extract instead of vanilla.    After I sprinkled on the lemon zest, I just lightly swirled it into the frosting, so no one got a mouth full of zest.   Had a hard time finding the lemon pie filling.   Ended up with Duncan Hines/Comstock Original Lemon Creme pie filling that I found in Winn Dixie, which I will buy again.   It had a very nice lemony taste.  This recipe is a keeper, per my husband.

Lemony goodness! This is a nice take on a lemon bar, but as a cake instead. Lemon flavor shines through, with a light cake. The frosting is a yummy touch- don't forget the lemon zest that adds color and a little extra zip. Will be making again for sure.

Enjoyed these. Loved the chewy texture. I used regular sweetened coconut and it was not overly sweet at all. I like the versatility of the recipe: I bet it would be just as good with other flavors of pie filling. Yum!

I didn\'t have angel so I used yellow cake mix. Probably not a good idea but I\'ve been wanting to make this for some time now. It had a nice mild lemon flavor but was dense and sticky. The frosting was amazing. Was it the cake mix that made it dense and sticky? I didn\'t deviate from the directions other than the cake mix.

This has the texture of cake more than a dense bar. The lemon flavor is fabulous! My husband doesn't always care for lemon desserts because they can be tart, but this just had an amazing lemon flavor with no tartness! My children really enjoyed these as well. I, too, used regular shredded coconut instead of unsweetened. The grated lemon peel really adds to this recipe; be sure to use it if you can!

Absolutely wonderful......sooooo very asy.   so far everyone wants the recipe.....don\'t have to change  thing!!!!!!

I haven\'t made it yet but I\'m very happy to have found this recipe.  This is in response to Lesa:  The recipe is correct as published.  You can also make it using a can of pineapple.  NO LIQUIDS are added just the can of pudding.  When I make the cake using a can of pineapple I don\'t even frost it.    I can\'t wait to try this and as soon as I get the lemon pudding I am going to make it.

These are the BEST! I also used sweetened coconut and these were really good. Will definitely make and make again.

Light and very tasty. Baked in 25 mins. Easy to cut in bars. I , too,used sweetened coconut and it was fine. Icing was yummy!!! RE: Kogo's question, no just add lemon filling and coconut to cake mix, it comes out fine.Gail Borczyk, Field Editor

I thought these lemon angel cake bars were really good! Actually I had it for dinner last night, and brunch today. I probably won\'t eat real food until it\'s gone! This is the best frosting I have ever eaten. I am going to start using it on all my cakes now. next time I would add a little lemon extract to the cake because I did not think it tasted very lemony. I also added lemon extract to the frosting instead of the vanilla. Mmm Mmmm Good!  Paul,  This is angel food cake. It doesn\'t take all those things. Mine looked just like the picture. I use Betty Crocker angel food cake mix, with confetti. This cake if baked on its own only has to use water.

Good, quick to make. This makes a light sponge cake. Not very lemony.  If I make again I would omit the vanilla extract and add lemon extract or juice instead to the frosting. I would also add the zest into the frosting or use a rasp grater to zest it right over the cake as trying to sprinkle it on doesn’t work, it all clumps together.  I think this could work with any pie filling with the fruit blended in or save some of the fruit to decorate the top or make a rhubarb pie filling and use that.

These were amazing.. they are more like a cake than a bar. I made the mistake of putting it in a 9x13 pan and it became a cake. Next time I will use the right pan and it will be a bar. I could not find the canned lemon pie filling so I used Jello lemon pudding instant mix, wiped it up and put it all in to cake mix. It turned out fine. I also used regular coconut and it was not too sweet. Perfect!!

Frankie Oh !0 Not a bad lemon bar cake- a little sweet and the cake part seemed dense will probably make it again.

These are very flavorful and easy to make.

I think there is something missing in the directions, it is putting the frosting on before the bars are made or baked.

Haven' made it yet..........but sounds amazing! Love Lemon recipes. wanted to ask first ....do you just add the cake mix with other ingredients or make the cake mix according to directions along with the other ingredients? Can't wait to make this.

I tried it. It did not work. The lemon pudding in a can was 22 oz. so I weighed out the correct amount. It puffed up nicely but in 20 minutes it was burning and I knew it would fall when cooled and it was just a thin gooey mess after it cooled and it did not taste good at all. I threw it away. I then checked the gas oven with an oven thermometer-perfect.I actually make angel food cake from scratch-I will stick to that! It is easy...

These are very nice, large pan a bonus. I made the package of sherries rather than purchase canned. So easy to have everything on hand. Janet. VFE

lemon angel cake bars

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $6.42 /serving

Author : Taste of Home

Ingredients

Instructions

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