Name: Easy Sunshine Lemon Bars With Cake Mix
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1 box of lemon cake mix (approximately 15.25 ounces); 1/2 cup butter (1 stick - melted); 8 ounces of cream cheese (room temperature); 3 large eggs at room temperature (1 for the crust and 2 for the filling); 1.5 teaspoons vanilla extract; 2 teaspoons of fresh lemon zest; 3 to 4 cups of confectioners' sugar (powdered sugar); Nonstick cooking spray or parchment paper

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These easy lemon bars bring a bright burst of sunshine to your dessert table! Made with a simple cake mix crust and a tangy-sweet lemon filling, they’re soft, zesty, and irresistible!

Pieces of lemon bars dusted with powdered sugar on a wood surface.

This lemon bar recipe comes together in minutes with pantry staples and tastes like they came straight from the bakery, with every bite having the perfect balance of sweet and tart lemon flavor.

Prep time: 10 minutes
Bake time: 35 minutes
Total time: 45 minutes
Servings: Approximately 20 pieces
Prep level: Beginner +

What You’ll Love

Quick and fool-proof – An easy dessert recipe with no fancy techniques or special equipment. Just mix, bake, and enjoy!
Great flavors – Each bite bursts with fresh lemony goodness that’s perfectly sweet and tangy.
Cake mix shortcut – Using a boxed dry cake mix makes the crust the perfect base: soft, buttery, and easy to prepare.
Perfect for any season – Light and bright for summer picnics, as well as sweet and zesty for a cold winter day.
Crowd favorite – Always a huge hit at potlucks, parties, and family gatherings – They disappear fast!

A glass baking pan with baked lemon bars dusted with powdered sugar. Pan is on a wire rack.

Ingredient Notes

A bag of cake mix, powdered sugar, butter, eggs, lemon, vanilla, and cream cheese on a white marbled counter.

Lemon Cake Mix: This is the base of the bars. It creates a soft buttery crust with a hint of lemon flavor. You can also use yellow cake mix if that’s what you have on hand.
Butter: Melted butter combines with the cake mix to form a tender, buttery texture to the crust. Use unsalted if possible.
Cream Cheese: Creates that smooth, tangy layer when combined with the lemon zest and powdered sugar. Use softened, room temperature cream cheese for easy mixing.
Powdered Sugar: Sweetens and thickens the creamy top layer of the tangy lemon bars.
Lemon Zest: Adds a fresh citrus flavor that makes these bars taste bright and vibrant.

Step-by-Step Instructions

Prepare the Pan

Lightly grease a 9×13-inch baking pan or line it with parchment paper with a slight overhang on the edges of the pan for easy removal.

Lemon cake batter in a white mixing bowl.

Lemon cake mix in a glass baking dish ready for baking.

Make the Crust

In a large mixing bowl, combine cake mix, melted butter, and one large egg until a soft dough forms. Press the mixture evenly into the bottom of the pan to form the crust.

Cream cheese in a mixing bowl with beaters, alongside a small glass bowil with eggs on a white countertop.

Lemony batter in a mixing bowl with beaters, with vanilla and lemon zest in small ramekins in the background.

Creamy batter with lemon zest and vanilla in a bowl on a white marbled surface.

lemon and egg mixture and powdered sugar in bowls on a white marbled surface.

Mix the Filling

In a separate bowl, beat the cream cheese until smooth and fluffy. Add the remaining eggs, vanilla extract, and lemon zest and mix just until combined. Then mix in the powdered sugar and beat until smooth.

A bowl of lemon custard filling and cake mix pressed into the bottom of a baking dish.

Lemon batter in glass baking dish on a white marbled surface.

Fluffy lemon bars cooling on a wire rack. There is a small sifter and a bowl of powdered sugar.

Bake until Set

Pour the filling evenly over the top of cake mix mixture, smoothing with a spatula. The edges should be lightly golden, and the center slightly firm when done.

Cool and Serve

Allow the bars to cool completely in the pan, then dust with powdered sugar before slicing into squares. Keep covered and refrigerated until ready to serve.

See the recipe card below for complete measurements and bake time.

Fluffy lemon bars dusted with powdered sugar on a white plate.

Laura Belle’s Tips

Don’t over-bake – The bars should be set but slightly soft in the center. They firm up as they cool.
Cool completely before slicing – This helps the filling set and makes for clean, neat cuts.
Dust with powdered sugar when cooled – For the best results, sprinkle powdered sugar after the bars are cool, so it doesn’t melt into the bars.
Chill for extra flavor – Pop them in the fridge for an hour before serving for a refreshing, lemony treat.

Storing Lemon Bars

Refrigerate: Once cooled, cover the lemon bars tightly with plastic wrap or store them in an airtight container. Keep refrigerated for up to 5 days.

Freeze: For longer storage, place the cooled, cut bars on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, separating layers with parchment paper. They will keep well for up to 3 months.

Must-Try Delicious Treats

More desserts made with cake mixes:

4-Ingredient Blueberry Cobbler – One of the easiest blueberry cobbler recipes you will ever make!
Duncan Hines Lemon Bundt Cake – A perfect blend of citrusy goodness and moist texture.
Pumpkin Bread Made with Spice Cake Mix – Tender, moist, loaded with chocolate chips, crunchy pecans, and topped with a maple glaze.
5 Ingredient Lemon Dump Cake with Cream Cheese – This easy recipe combines the zesty flavor of lemon with the creamy goodness of cream cheese, all in one quick dessert.
Dr. Pepper Chocolate Cake from The Kitchen Is My Playground

Yield: 20 bars