Print Options

Back to Lemon Angel Cake Bars >

Include these items:

Select reviews >

Taste of Home Logo

Lemon Angel Cake Bars

 Lemon Angel Cake Bars
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
48 ServingsPrep: 15 min. Bake: 20 min. + chilling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 can (15-3/4 ounces) lemon pie filling
  • 1 cup finely shredded unsweetened coconut
  • FROSTING:
  • 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

Directions

  • 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.
  • Bake 20-25 minutes or until toothpick inserted in center comes out
  • clean. Cool completely in pan on a wire rack.
  • 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.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy now and get 4 bottles for $49.99. Order Now