Lemon Sheet Cake

Name: Lemon Sheet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 30-35 servings.
Ingredients: 1 package lemon cake mix (regular size); 4 large eggs; 1 can (15-3/4 ounces) lemon pie filling; 3 ounces cream cheese, softened; 1/2 cup butter, softened; 2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract

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

Ingredients

1 package lemon cake mix (regular size)
4 large eggs
1 can (15-3/4 ounces) lemon pie filling
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 15x10x1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted in 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.

Nutrition Facts

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

Originally published as Lemon Sheet Cake in Taste of Home June/July 2003

Reviews

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Average Rating:

Amy

Feb 16, 2018

This recipe was so easy! I used my regular 17x11x1 cookie sheet. I didn't have lemon pie filling so I mixed a 3.4 oz lemon pudding mix according the the pudding directions. It came to be about 21 oz when mixed. I waited until it was about the consistency of pie filling and then mixed it in with my mixer. I turned the heat down to 325 so it would cook a little slower. Cooked for 30 to 35 min.It turned out perfect
Dottie 63

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

Jun 22, 2016

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

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

Sep 7, 2015

Very Heavy cake. Hope to find a better lemon cake recipe.
Pearl411

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

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

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

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

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.