Lemon Angel Cake Bars

Total Time:Prep: 15 min. + chilling Bake: 20 min. + cooling

Recipe by Marina Castle Kelley, Canyon Country, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Unsweetened Coconut

Look for unsweetened coconut in the baking or health food section.

Watch How to Make Lemon Angel Cake Bars

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Lemon Angel Cake Bars

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Yield:4 dozen
Prep:15 min
Cook:20 min
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Ingredients

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

  1. 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. 2
    Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  3. 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 zest. Refrigerate at least 4 hours. Cut into bars or triangles.

Nutrition Facts

1 bar: 116 calories, 5g fat (3g saturated fat), 10mg cholesterol, 135mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein.
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