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Lemon Sheet Cake

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 lemon sheet 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
    35 servings


  • 1 package lemon cake mix (regular size)
  • 4 large eggs, room temperature
  • 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
  • 1 to 2 tablespoons 2% milk
  • Colored sugar, optional


  • 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° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack.
  • In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar Store in the refrigerator.

Test Kitchen Tips
  • If your confectioners’ sugar is clumpy, sift it with a fine mesh sieve before adding it to the cream cheese mixture to prevent a lumpy frosting.
  • See how to fix dry, undercooked or sticky cakes here.
  • Nutrition Facts
    1 piece: 141 calories, 5g fat (3g saturated fat), 31mg cholesterol, 166mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 1g protein.

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    Average Rating:
    • dublinlab
      Oct 15, 2020

      This is a very nice cake. I felt it was sweet enough without the icing so i just dusted it with icing sugar. I'd make this again. JanetVFE

    • 2124arizona
      Jun 25, 2020

      Very moist and good! I put lemon peel in the batter and icing. Put some lemon extract in the icing. It was awesome!!

    • Judy
      Jun 17, 2020

      I have used this recipe for years, always a big hit, I have made this in a sheet pan, also bunt pan, it is delicious and I always keep it in the refrigerator, so it is always refreshing in the summertime. For the frosting, I have used Cool Whip with a little lemon frosting and also a blueberry sauce no matter what you do it’s yummy.

    • bakingmad
      May 24, 2020

      As a from scratch baker, I usually skip over recipes that start with a box of cake mix, but needed something really quick for a get-together and decided to try this one. I used my own cream cheese frosting recipe, which is very similar to the one above, and I think the homemade frosting helped make the cake. I'm giving it five stars because it was a quick, easy recipe and everybody loved it, but I could still detect the telltale taste of the artificial flavor of the cake mix.

    • BeFrog
      Aug 6, 2019

      This should be called a Lemon CHEAT Cake, because it uses a cake mix and isn't totally from "scratch". BUT it is amazing and so delicious and best of all, super easy! Perfection!

    • Jan
      Jul 30, 2019

      I see all the reviews are several years old but just wanted to put my 2 cents in. I make this several years ago for a family get together. One of my mother's friends joined us because we always tried to have her. She said it was the best lemon cake she had ever eaten and went home with a couple more pieces and the recipe. I misplaced my recipe and found a copy in my mother's recipe box when she passed away. I'm anxious to try it again because I love lemon desserts.

    • Barbara
      Mar 14, 2019

      No comment left

    • 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!