Ingredients
Scale
- 1 (15.25 ounce) box lemon cake mix
- 1 (22 ounce) can lemon pie filling
- 4 large eggs
- ¼ cup vegetable oil
- 1 (8 ounce) package cream cheese, softened to room temperature
- 3 cups confectioners’ sugar
- 6 tablespoons salted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon milk, plus more as needed
Instructions
- Preheat the oven to 350°F. Prepare a 10 x 15-inch jelly roll pan by spraying it with nonstick cooking spray or lining it with parchment paper.
- In a large bowl, combine the cake mix, lemon pie filling, eggs, and oil using an electric mixer. Mix until the batter is thick yet spreadable, with a few lumps remaining.
- Evenly spread the batter into the prepared pan, reaching all the edges.
- Bake for 30-33 minutes, or until the bars are golden brown and a toothpick inserted in the center comes out clean. The edges should slightly pull away from the pan.
- Allow the bars to cool completely on a wire rack for about 2 hours.
Notes
For extra flavor, consider adding lemon zest to the batter.
Ensure the cream cheese is fully softened for a smooth frosting consistency.
If the frosting is too thick, add more milk, one teaspoon at a time.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 21g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.