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This recipe was submitted for the contest Five Ingredients or Fewer.
Diane Murray | Trinity Valley EC
“This never fails to impress folks and is very fast.”
1 large can lemon pie filling (22 ounces)
1 packet angel food cake mix (16 ounces)
Powdered sugar for dusting
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish.
2. In a mixing bowl, stir together lemon pie filling and angel food cake mix until fully blended.
3. Spread batter evenly in baking dish and bake 20–25 minutes or until edges are slightly browned.
4. Let cool completely, then dust with powdered sugar. Cut into slices.
Servings: 24. Serving size: 1 bar. Per serving: 89 calories, 1.7 g protein, 0.05 g fat, 21.04 g carbohydrates, 0.23 g dietary fiber, 100 mg sodium, 11.12 g sugars, 0 mg cholesterol
Cake will puff up to almost double volume during baking but then shrink as it cools. Use only the angel food cake mix that has one envelope.