Lemon Sheet Cake Recipe

Lemon Sheet Cake Recipe photo by Taste of Home

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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

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Lemon Sheet Cake Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 30-35 Servings

10 20 30

Ingredients

1 package lemon cake mix (regular size)
4 eggs
1 can (15-3/4 ounces) lemon pie filling
1 package (3 ounces) cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Directions

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.

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