1 angel food cake mix
1 Tablespoon Ultra Gel®
1 can lemon pie filling
Combine and mix until smooth but not over beaten. Pour into a 9x13 pan and bake at 375 for 20-30 minutes until the top starts to brown. Remove from the oven. Cool. Garnish with powdered sugar and eat.
So this is a way easy recipe but there are a few things I noticed and did differently. I added the Ultra Gel® as it helped the moisture level for my altitude. I noticed when you pour in the pie filling it looks like there is no way that's enough moisture to completely rehydrate the cake mix. I had a huge urge to add water or milk. Don't do this! Just keep stirring and it all works out just fine.
In the end this makes a kind of gummy lemon bar which is half way between classic lemon bars and a lemony cake. For a quick dessert we liked it, though it wouldn't take the place of either of my favorite lemon bar or lemon cake recipes. I wanted more punch to it, which I might get with a homemade lemon pie filling, but that kind defeats the dump and go nature of this recipe unless I happened to have canned my lemon curd, which I haven't done for the last few years. However, this may encourage me to do so. I've also seen this recipe with a can of blueberry pie filling and I've pondered trying it with blackberry or apple... I'll let you know how that goes.