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Lemon Angel Cake Bars Recipe

Lemon Angel Cake Bars Recipe

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 YIELD:48 servings

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

  • 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.

Nutritional Facts

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

Reviews for Lemon Angel Cake Bars

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MY REVIEW
dublinlab
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"

MY REVIEW
Catering
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!"

MY REVIEW
spicerjoan
Reviewed Feb. 17, 2015

"Anyone have a substitute for using Coconut?"

MY REVIEW
cruisingail
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"

MY REVIEW
Hmama
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!"

MY REVIEW
xiaxia3
Reviewed Aug. 23, 2014

"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..."

MY REVIEW
kogo
Reviewed Apr. 8, 2014

"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."

MY REVIEW
tonkamom
Reviewed Jan. 29, 2014 Edited Apr. 30, 2014

"silly question but do make the cake according to the package? Or just use the cake mix without the liquids and eggs called for? Actually, I don't think you would bake the cake according to package because if you did, it would be a much deeper cake bottom if u get what I mean"

MY REVIEW
TKCloughfam
Reviewed Nov. 13, 2013

"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!!"

MY REVIEW
luvcheese3
Reviewed Oct. 13, 2013

"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!"

MY REVIEW
Feen
Reviewed Sep. 9, 2013

"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!"

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Wine Pairings

Sweet White Wine

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