Preheat and prep
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish or line with parchment for easy removal.
Combine the base ingredients
In a large bowl, whisk together the dry angel food cake mix and the lemon pie filling until completely blended. The mixture will be thick and smooth; no eggs or oil are needed.
Optional enhancements (if using)
If you enjoy a brighter lemon note, fold in 1 teaspoon of lemon zest.
For a hint of vanilla, add 1 teaspoon vanilla extract; add a pinch of salt (⅛ teaspoon) to balance sweetness.
Bake to finish
Pour the mixture into the prepared dish and spread evenly.
Bake for 25–30 minutes at 350°F (175°C), or until the top is golden and the center is set.
Cool and serve
Allow the bars to cool completely in the pan.
Dust with powdered sugar just before serving, if desired.
Slice into squares and enjoy the lemony goodness.
Texture and flavor notes
The result is light and airy like a cloud, with a gentle lemon tang and a tender crust from the cake mix.
The bars remain soft and slice cleanly; they pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving ideas and storage
Best served the same day or within 2–3 days when stored in an airtight container at room temperature.
For longer storage, refrigerate up to 5 days or freeze for up to 2 months (wrap well to prevent freezer burn).
