Creamy Lemon Cake Bars

Pam Rush
Salina, Kansas

1 pkg. lemon cake mix
1/2 c. butter, softened
1 egg

1 can lemon frosting
1 8 oz. pkg cream cheese, softened
2 eggs

Beat cake mix, butter and egg in large bowl until crumbly. Press onto the bottom of a greased 13x 9 inch baking pan.

Beat Frosting and cream cheese in another bowl 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 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for one hour. Spread reserved frosting mixture over top. Refrigerate for at least two hours. Cut into bars. Store in the refrigerator.

RAVE REVIEWS! We served these bars at Adrian’s “Lemons & Leftovers” Sidewalk Sale and everyone loved them!  We made a slight change in the prep method…used a jelly roll pan instead of the 9×13, for the filling we used one whole can frosting, 8 oz. cream cheese and 2 eggs.  Baked until set (approximately 30 minutes), then let cool completely and frosted with an additional can of lemon frosting.  Worked great!  Thanks so much Pam!

118 N. Main, Buhler, Kansas 67522
Monday-Saturday 10-5

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