Lemon Sheet Cake Recipe
Lemon Sheet Cake Recipe photo by Taste of Home
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Lemon Sheet Cake Recipe

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4.5 26 36
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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
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:30-35 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 30-35 servings


  • 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

Nutritional Facts

1 piece: 171 calories, 6g fat (3g saturated fat), 51mg cholesterol, 145mg sodium, 28g carbohydrate (21g sugars, 0 fiber), 2g protein.


  1. In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
  2. 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.
  3. 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.
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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Dottie 63 User ID: 5691979 252315
Reviewed Aug. 7, 2016

"SUPER easy! Very quick to put together, too. I couldn't find the size can of pie filling listed, so I bought the 20 oz. can and weighed the 15.75 oz. amount. I didn't want to mess up the recipe by using too much. For the frosting, I used 4 oz cream cheese - because I had that amount left over from another recipe - and increased the sugar by about 1/2 C. Worked just fine. I used a 17 x 11 x 1 pan, because I needed my 15 x 10 for something else, and the larger pan worked just fine. This one is a "keeper" for sure! AND everyone loved it. Several asked for the recipe & when I told them how easy it was they were amazed.

For those who found it "gooey" in the middle - try mixing the pie filling in with the mixer on a very low speed instead of folding it in - you get a more even blending & it enhances the evenness of the flavor."

KBankss User ID: 8882501 249679
Reviewed Jun. 22, 2016

"Took this cake to a party! Everyone loved it!"

suejjj User ID: 5304276 246842
Reviewed Apr. 9, 2016

"Fantastic! Perfect for pot lucks! First, I beat the eggs on medium for 3 minutes until whites/yolks were completely combined. Added cake mix next and mixed on medium high for a few minutes, stopping several times to fold in unmixed portions of the batter. I do not like to over mix, but this was a very thick batter and tough to get a thorough mix. Finally added pie filling, and did lots more mixing/folding. A bit of a pain and a thick batter, but it came out the perfect sponge cake! Used my go to cream cheese frosting (family preference). Plate was licked clean! Thanks!"

kate28 User ID: 8389978 232425
Reviewed Sep. 7, 2015

"Very Heavy cake. Hope to find a better lemon cake recipe."

Pearl411 User ID: 96893 87649
Reviewed Feb. 15, 2014

"For some reason, the lemon pie filling seems to congragate in the center of the pan and it is one large gooey mess. The rest of the cake is outstanding and my friends rave about it.. What am I doing wrong?"

ajinmn User ID: 1207630 48439
Reviewed Jan. 19, 2013

"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."

Roy Hobbs User ID: 6827016 63757
Reviewed Aug. 21, 2012

"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."

deerfeeder User ID: 170441 55015
Reviewed May. 24, 2012

"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!"

terilee User ID: 3137818 135335
Reviewed May. 20, 2012

"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."

mousejockey2 User ID: 4745700 55014
Reviewed Mar. 24, 2012

"Have made this many times since first found it in an issure of TOH 2003. Best lemon cake ever, and so easy!"

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