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Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 171 calories, 6 g fat (3 g saturated fat), 51 mg cholesterol, 145 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.
Originally published as Lemon Sheet Cake in Taste of Home June/July 2003, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 19, 2013 by ajinmn
My aunt brought this to a family function and I had to have the recipe. I've taken them places and people always like them. My husband and kids love them for a change of pace from my "old stand by" cookies and bars. I use a slightly different cream cheese frosting, but that is just because it is tried and true, rather than trying a different one.
Reviewed on Aug. 21, 2012 by Roy Hobbs
Question: Even though the cake recipe calls for water, oil and eggs, I still mix ONLY the poweder mix and the eggs? I did it this way and it turned out great but the batter looks very odd when you put in the pan - greasy and slimy??? Thanks.
Reviewed on May. 24, 2012 by deerfeeder
I made this recipe last week for my grandson. I had clipped it out of the original TOH issue. It was very tasty but a little under cooked and gooey in the center of the sheet cake. Don't know why!
Reviewed on May. 20, 2012 by terilee
I tried this recipe last night and was greatly disappointed. I found it to be somewhat expensive with the lemon pie filling, but thought I would give it a try. It is very moist but doesn't have much flavor. I am a "from scratch" cook, so I don't know if it was the mix or what. We weren't impressed.
Reviewed on Mar. 24, 2012 by mousejockey2
Have made this many times since first found it in an issure of TOH 2003. Best lemon cake ever, and so easy!
Reviewed on Feb. 06, 2012 by life2christ27
I couldn't find a 15-3/4 ounce can of lemon pie filling. I used a 22 oz can and cup the recipe back to 3 eggs. I also added a tbsp of lemon juice as suggested by others. The recipe turned out very good but more like a lemon bar than a cake. I also sprinkled the pieces with powdered sugar.
Reviewed on Feb. 01, 2012 by s_pants
My husband can't stop eating it! I added a little lemon zest to the cake. Good and refreshing.
Reviewed on Jul. 20, 2011 by mojenny
This is a very good, moist, easy cake. I make it often. I always add fresh lemon juice and zest to the frosting and cake.
Reviewed on Mar. 19, 2011 by linsvin
This recipe was definitely quick. Nice to cut corners in some areas but still have time to whip together a homemade frosting. I made this for a wake table and recieved many smiles and compliments.
Reviewed on Jan. 08, 2011 by nanascookies
This was veyr moist, and I did freeze it. The second time I made it, I used two smaller size baking sheets. One I added alittle lemon juice to the batter. Which gave it a much more lemon flavor. Everyone seems to like either way I made it. The frosting I also gave it a little added lemon flavor on the second time I made this cake. Wonderful to the taste buds. Will make it again, and again..
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