Lemon Sheet Cake Recipe
- 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
- 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.
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.
Reviews for Lemon Sheet Cake
"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!"
"Very Heavy cake. Hope to find a better lemon cake recipe."
"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?"
"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."
"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."
"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!"
"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."
"Have made this many times since first found it in an issure of TOH 2003. Best lemon cake ever, and so easy!"
"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."
"My husband can't stop eating it! I added a little lemon zest to the cake. Good and refreshing."
"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."
"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."
"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.."
"I added 1 T. lemon juice to the cake for a little extra kick. It was really moist and delicious. I thought the frosting was a bit overpowering on this light, refreshing cake. Next time, I will omit the frosting and serve the cake with a dollop of whipped cream."
"I added lemon zest and the juice of half a lemon to the cake. yum!"
"I made this for a teacher's luncheon and everyone loved it! It was very moist and super easy to make. Perfect for a spring or summer get together!!"
"my husband wanted a lemon cake with cream cheese frosting for his birthday, so I made this. I also sprinkled the frosting with shredded coconut. he loved it!"
"I made this cake for my husband's office and everyone raved about it! My husband said it was one of the best tasting cake he has ever had. Very moist and the lemon flavor is light enough to taste, not overbearing. It's delicious!"
"I just love this cake! The lemon pie filling makes it so luscious! -Lori in WI."
"This is a very good cake - I like the fact that it has a slight tartness to it. One thing I did was to cut the amount of butter down to only four tablespoons (1/2 of a stick). The frosting was yummy, and spread very easily over the cake."
"I selected this recipe for a funeral luncheon menu. I didn't bake it but I tasted it and it was so good. Not too sweet. Everyone raved. Thanks Taste of Home."
"I made lemon cupcakes and needed a frosting recipe. I'd never thought about cream cheese frosting on lemon. I made only the frosting portion of this recipe. It was fabulous on my lemon cup cakes! (There was leftover frosting, so the next day my kids smeared it on crisp gingersnap cookies and made little sandwich cookies. We liked that too!)"
"I lost this recipe a while back and have searched for it without any luck. It is the best!!!!"
"This cake is so easy and quick to make. It had so much flavor...my family loved it!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.