Gooey Lemon Cake Bars

Turn your favorite Gooey Butter Cake into a Lemon dessert! Gooey Lemon Cake Bars will make you quite happy, and nobody has to know you started with a mix!

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Gooey Lemon Cake Bars

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Once upon a time there was a cute food blogger named Aimee.

She LOVED lemon desserts.

The end.

This post was previously published in May 2013. As I’m still a lover of all things lemon, I thought you’d all enjoy this updated version, complete with a food video too!

Slice of Gooey Lemon Cake Bars

Seriously, there is not much else to say about this recipe. I am in love with all things lemon! These lemon bars are made simple by using a cake mix (gasp!!!). I know, I don’t use a mix often, but back off. It’s summer.

Almost summer. Which means absolutely nothing except I wanted an excuse as to why I used a mix. Oh yeah, I used a mix on this because that’s what the recipe calls for!

I based these lemon bars off of THIS cake recipe. By just changing it slightly they become a whole new dessert. You can make these even prettier by adding some fresh raspberries or strawberries on top as a garnish.

But they don’t need any help in making them tastier. These cake bars are divine. Try them yourself.

How to make Gooey Lemon Cake Bars:

  • Start with your favorite cake mix! I use Duncan Hines Lemon Cake mix….but choose YOUR favorite.
  • Add softened butter and egg to cake mix, and press this into the bottom of your 13×9 baking dish. This will create the crust.
  • Beat your filling until light and fluffy and spread it over the top of the cake mix crust. BAKE for about 30-35 minutes. Do not overcook.
  • Once you’ve removed the Lemon Bars from the oven, cool on wire rack. When cool, place bars in refrigerator for at least 4 hours (this is a must!!). Top with powdered sugar and enjoy cold!

If you love these sweet Lemon Bars, then you may also enjoy:

  • One of my favorite recipes on the website is for these Lemon Cheesecake Bars. Cookie dough with cheesecake and lemon. What’s not to love??? Plus they freeze well too!
  • Lemon Berry Mini Bundt Cakes from Sweet C’s Designs are a fresh, light, and delicious breakfast bundt cake full of yogurt, raspberries, blueberries, and lemon flavor!
  • These Lemon Bar Cookie Cups from Barbara Bakes are easy to make, and easier to serve than lemon bars.  If you’re a lemon bar lover, you’ll love this cookie cup version.
  • Do you love poke cakes? One of our favorites is this super simple Lemon Poke Cake recipe! Let me know what you think 🙂

Plate of gooey lemon cake bar

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Gooey Lemon Cake Bars recipe and video:

Gooey Lemon Bars

Yield: 16 servings

Prep Time:4 hours

Cook Time:30 minutes

Turn your favorite Gooey Butter Cake into a Lemon dessert! Lemon Cake Bars will make you quite happy, and nobody has to know you started with a mix!

Ingredients:

For the crust:

  • 1 box (18.25oz) Lemon Cake Mix (I used Duncan Hines)
  • 1/2 cup unsalted butter, softened
  • 1 egg

For the filling:

  • 8 oz cream cheese, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 eggs

Directions:

  1. In a large mixing bowl, combine cake mix, butter and egg. Press into the bottom of a 13x9 baking dish. Combine cream cheese, sugar, vanilla eggs in a mixer. Beat until fluffy. Pour over crust. Bake in a 350 degree oven for 30-35 minutes (I underbake mine a little to get that definitive separation in layers). Remove from oven and cool completely.
  2. Refrigerate for 4 hours (or overnight) for best flavor. ENJOY.

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Gooey Lemon Cake Bar photo collage

Gooey Lemon Cake Bars: easy lemon bar recipe using a cake mix and a cheesecake topping. EASY too!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

90 comments on “Gooey Lemon Cake Bars”

  1. Looks delicious! We love anything lemon at my house.

  2. Vickie

    Aimee,
    I took your advice, used my yellow cake mix, added the zest of one lemon and switched the vanilla extract out with lemon extract to the filling-the flavor was spot on. I’m afraid if I had added lemon to the cake mix, it might have been too much. Thank you for your suggestions!

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