Time 30m Yield 12 servings. Number Of Ingredients 4 Steps:
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Place pie filling in a bowl; fold in whipped cream., Cut cake into two horizontal layers. Place bottom layer on a serving plate; top with 1 cup lemon mixture. Top with a second cake layer. Frost top and sides of cake with remaining lemon mixture. Chill for 15 minutes or until serving. Refrigerate leftovers.
Time 35m Yield 4 dozen. Number Of Ingredients 9 Steps:
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 zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Time 1h Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it’s all incorporated. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
Number Of Ingredients 3 Steps:
Heat the oven to 350°F, and spray a 9 x 13-inch pan with nonstick cooking spray. In a large bowl, stir together the angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned. Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.
Time 50m Yield 15 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.
Time 30m Yield 24-36 serving(s) Number Of Ingredients 4 Steps:
Heat oven to 350. Beat cake mix and water in extra-large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 1 minute. Add lemon pie filling and mix well. Pour into ungreased 15x10 jelly roll pan. Bake 25 minutes. Cool and frost.
More about “lemon angel cake bars recipes”
Time 50m Yield 12 serving(s) Number Of Ingredients 4 Steps:
Preheat oven to 350°. Spray a 9 x 13" pan with cooking spray and set aside. Prepare pudding according to directions on box. Let pudding set up. After pudding is set stir in dry lemon Jello. Mix dry angel food cake mix into above ingredients and stir together. Pour into prepared pan and bake for about 35 minutes. Check with toothpick test. Cool and sprinkle with powdered sugar through a sieve.
