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

Lemon Sheet Cake Recipe

Read Reviews (23)
4.55 23
Publisher Photo
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

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

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.

Directions

  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

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Sheet Cake(23)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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?

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.

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