Ingredients
Scale
- 1 box (approx. 16 oz) Angel Food Cake Mix
- 1 can (21 oz) Lemon Pie Filling
- 2 tablespoons Powdered Sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by spraying it lightly with non-stick cooking spray or lining it with parchment paper. If using parchment, leave a little overhang on the sides so you can easily lift the bars out later for perfect slicing.
- Empty the dry angel food cake mix into a large mixing bowl. Pour the entire can of lemon pie filling over the powder. Using a large spoon or a spatula, fold the two ingredients together until they are fully combined and no dry streaks of flour remain. The mixture will become slightly foamy and thick. Spread the batter evenly into your prepared baking pan. Bake for 28 to 32 minutes, or until the top is a light golden brown and the edges have slightly pulled away from the sides of the pan.
- Remove the pan from the oven and place it on a wire rack to cool completely. This is the most important step, as the bars need time to set their structure. Once fully cooled, use a fine-mesh sieve to dust the top generously with powdered sugar. Slice into 16 squares and serve. For the cleanest cuts, wipe your knife with a damp cloth between each slice.
- Cook Time: 35 minutes