Summer celebrations aren’t complete without these easy Duncan Hines lemon bars! Lemon cake mix, lemon zest, and coconut make this the best lemon bars with cake mix recipe!
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While I much prefer something like this easy chocolate chip brownie cheesecake to lemon bars (chocolate wins over fruit every time), I’m not going to turn down a yummy lemon bars with cake mix recipe.
We usually make this delish lemon bar recipe. And no lie, they are to die for!
But they’re also a bit of work, and sometimes you don’t want to work that hard for a dessert.
That’s where these easy Duncan Hines lemon bars with cake mix come in. And like a lot of the other cake mix recipes on my site, doctored cake mixes can be unbelievably good.
Did I mention they’re also unbelievable easy??
These easy lemon bars using cake mix (a.k.a. sunshine lemon bars) require only five ingredients, but I added some lemon zest (a good zester like this Deiss zester is a must!) and coconut for kicks and giggles.
And those additions totally paid off!
Well, for me anyway—Olivia doesn’t like coconut and that meant I could eat her share.
I served these cake mix lemon bars for Father’s Day because Nathan loves citrus-flavored desserts. My easy key lime pie is a total favorite!
He and everyone else at the gathering raved about these Duncan Hines lemon bars. And then my neighbor raved after we dropped off a plate to her home later that day.
These Duncan Hines lemon bars with cake mix are sure to become your new favorite lemon dessert!
- 1 box lemon cake mix (preferably Duncan Hines Moist Deluxe)
- 1/2 cup salted butter, melted
- 1 egg
- 1 (14-oz) can sweetened condensed milk
- 1/2 cup lemon juice
- 1/2 T lemon zest
- 1/4 cup sweetened shredded coconut (or to taste)
- Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan with cooking spray; set aside.
- Combine lemon cake mix, butter, and egg in a large bowl; mix until thoroughly combined. (Batter will be thick!) Spread mixture evenly into bottom of baking pan.
- Whisk together sweetened condensed milk, lemon juice, and lemon zest in a medium bowl. Pour over top of cake mixture. Sprinkle with coconut.
- Bake 25 to 28 minutes or until set. Cool completely before cutting into squares.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 179 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 22mg Sodium: 172mg Carbohydrates: 25g Fiber: 0g Sugar: 19g Protein: 2g