Since quite a few people voted that I make all three recipes in the poll–and since I secretly wanted to make them all ANYway, I started with the Two Ingredient Lemon Angel Cake.
Now, you may recall that when I found this yummy thing on Pinterest, the recipe was actually called Two Ingredient Lemon Bars– from Practically Living, but I saw fit to…change the name a bit. I’ll explain in a minute.
The instructions are sweet and simple. Preheat the oven to 350 degrees. Open a 15 oz. can of Lemon Pie Filling and stir it together with an Angel Food Cake mix. Just whisk together until the cake mix is completely incorporated into the pie filling.
Spread gently into an ungreased 9 x 13 baking dish. Bake for 20 minutes–edges will be slightly browned.
Cool completely and slice. This was a lovely light and fluffy dessert, very, very much like lemon angel food cake. In fact, it was sturdy and spongy enough that we could eat it with our fingers.
That’s why I didn’t call it a Lemon Bar–because it didn’t behave like one. Still very good and so dang simple to make. It could be one of those panicky little recipes that you throw together when you find out a half hour before you have to be somewhere that you were suppose to bring a dessert.
On a side note, since the cake was very delicate in flavor, and I’m a bit of an extremist–I made the Lemon Bread Glaze and drizzled it over the top of some of the bars for an extra zing.
Then, I promptly ate them all.
- 1 Boxed Angel Food Cake mix
- 1 -15 oz can Lemon Pie Filling
- Preheat the oven to 350 degrees.
- Open a 15 oz can of Lemon Pie Filling and stir it together with an Angel Food Cake mix.
- Just mix together until the cake mix is completely incorporated into the pie filling.
- Spread gently into an ungreased 9 x 13 baking dish.
- Bake for 20 minutes--edges will be slightly browned.
- Cool completely, slice and serve.
26 Replies to “Two Ingredient Lemon Angel Cake”
Wow – that’s it? This one I’m going to have to try for sure. It’s looks like lemon bars but I usually hesitate to make those because there are too many steps to make it a quick fix. Thanks for the review and new recipe to try.
That IS a simple and easy recipe. Really fast! I agree that I usually like more lemon flavor than this had, but in terms of easy it WINS!!! 😀 Thanks for sharing!
ONLY 2 ingredients?! Amazing. I bet they turn out incredibly moist and lemony. I can’t wait to try this recipe.
Those look delicious! I’m SO going to make them now 😀
Thank you for this delicious recipe. I have made cherry cupcakes for years with just one can of cherry pie filling and one box of angel food cake mix. They freeze well for lunches ( and we like them a little frozen too). I have been successful using lite sugar pie filling for my diabetic daughter. I ran to the store one day to get the cake mix and mistakenly picked up a two step angle food cake mix, I used it anyway just dumped both pouches in the bowl and mixed in the can of fruit. No difference at all in the final product.
We have tried different pie fillings but cherry is the most flavorful.
Whoops, just realized I made them with a 20 oz can of lemon pie filling. Looked good though. 20 minutes will tell.
You ought to take part in a contest for one of the finest blogs online.
I’m going to recommend this site!
❓ How do you know if they are done? I think they are too mushy. The only good part is around the edge where they were dark. Had been wanting to try them for awhile but truthfully, I don’t think I would make it again.
Just threw these in the oven, yeah, used a 22oz can of lemon pie filling but I saved a large spoonful (aprox 1/4 cup) of pie filling to make a glaze with. Looked good going in the oven- guess we’ll see. Also mixed a squirt or two of lemon juice into the pie filling and mixed it in before mixing in the cake mix. Hoping this will give them extra lemony flavor!
Really want to make this – but – do not have any stores here that sell *lemon filling* in cans. Can you make up *packaged* Lemon pie filling and let it cool and use that… Thanks…
I just made these with cherry pie filing and added some almond extract… delicious!!
All I can say is you’ll just have to try it. It sounds like it should work. 😀
Well you’re a brave soul! 😆 It sounds wonderful. Did you take any pictures?
Alas, I did not… they were gone too quickly. But I will be making them again soon!! 😀
I am making this lemon flavored dessert today. I have made this with crushed pineapple and it was delicious!!!
Try to add poppy seeds, or add some frozen blue berries, maybe some dried blueberries will work? Lemon zest almost a must to give a nice tang. Like the lemon bread glaze idea.
If you buy the larger container of Lemon Pie Filling, save the entra and mix it with a little cool whip for the frosting! It is very good that way too 😀
🙁 Thought these would be a quick dessert, but even my children didn’t like them. Followed the recipe exactly. They are OK, but I won’t make them again. Just seems like something is missing.
I made these for my grandchildren and they loved them
Can I use a bundt as well?
I make this all the time – it is my go to when I am in a hurry! Very delicious. I make a glaze out of confectioners sugar, pinch of salt, water and sometimes I just use lemon juice! It is amazingly good and SIMPLE. Do not hesitate to try it. You will find youself stocking up on the pie filling and angel food cake mixes!!
Can I use a can of banana pie filling?
@Nike Maroulis, Why not? Don’t be afraid to try variations!! Let us know how it turns out! 🙂
How ’bout mango angel food cake? Try it! It is delicious! Also, for you drunken cake lovers, try crushed pineapple, trade 2 shots of the pineapple juice for rum, and shredded coconut and voil`.
I was searching and searching for a box that said 1 step angelfood cake not realizing that all was needed was the box that said add water only..I was also told to use the 22 oz can of lemon pie filling..going to try recipe tomorrow..
Can this be made with a gluten free angel food cake mix?