Time 55m Yield 16 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust., Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.
Time 35m Yield 4 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.
Time 50m Yield 15 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Pour cake mix into a large bowl. Add the egg and oil; mix until well blended. Mixture will be slightly dry. Reserve one cup for the topping, and pat the rest into an ungreased 9x13 inch pan. Bake for 15 minutes in the preheated oven. Set aside to cool. Meanwhile, in a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Spread the mixture evenly over the baked crust. Crumble the reserved cake mix mixture over the top. Bake for an additional 15 minutes in the preheated oven, or until filling is set and the topping is lightly toasted. Cool before cutting into bars. Refrigerate leftovers.
Time 3h35m Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners’ sugar right before serving.
More about “creamy lemon cake bars recipes”
Time 55m Yield 32 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350. Line 13X9 inch baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. Gradually stir in 1 1/2 cups of the flour and pecans. Press dough firmly on bottom of preparded pan. Bake 15 minute. Beat cream cheese and granulated sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 cup flour and eggs; beat until blended. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minute or until set. Remove from oven; cool completely. Sprinkle with 1 tbsp powdered sugar; cut into 32 bars.
