Ingredients
- One box of angel food cake mix (just the dry mix)
- One can of lemon pie filling
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the entire box of angel food cake mix with the lemon pie filling. Stir until fully blended—it will get fluffy and airy.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out clean.
- Let the bars cool completely in the pan, then cut into squares. Optionally, dust with powdered sugar for a pretty finish.
Notes
- Add lemon zest to the mixture for extra citrus punch.
- Stir in fresh raspberries before baking for a fun twist.
- For extra sweetness, top the cooled bars with a drizzle of lemon glaze made from powdered sugar and lemon juice.
- Store the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They also freeze well.
- For a gluten-free version, use a gluten-free angel food cake mix and ensure the lemon filling is gluten-free.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 28g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
