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

Lemon Angel Cake Bars Recipe

Publisher Photo
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

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.
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.

Reviews for Lemon Angel Cake Bars

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
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
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
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
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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