Lemon Angel Cake Bars Recipe
Lemon Angel Cake Bars Recipe photo by Taste of Home

Lemon Angel Cake Bars Recipe

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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. —Marina Castle, Canyon Country, California
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + chilling
MAKES: 48 servings


  • 1 package (16 ounces) angel food cake mix
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 cup finely shredded unsweetened coconut
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2-1/2 cups confectioners' sugar
  • 3 teaspoons grated lemon peel

Nutritional Facts

1 bar: 116 calories, 5g fat (3g saturated fat), 10mg cholesterol, 135mg sodium, 18g carbohydrate (12g sugars, trace fiber), 1g protein


  1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
  2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon peel. Refrigerate at least 4 hours. Cut into bars or triangles. Yield: 4 dozen.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Lemon Angel Cake Bars in Simple & Delicious October/November 2013, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 4, 2015

"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"

Reviewed Jul. 16, 2015

"I cook for an individual or group every week and am always looking for new recipes. In the summer I look for refreshing dessert ideas. This recipe is delicious! It is light and refreshing and so easy to prepare. I also used sweetened coconut and it was fine. Definitely a keeper!"

Reviewed Feb. 17, 2015

"Anyone have a substitute for using Coconut?"

Reviewed Sep. 6, 2014

"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"

Reviewed Aug. 30, 2014

"Yummy! I love any dessert with lemon and these did not disappoint! I think next time I will use a little less coconut. Will make again!"

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