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
Ingredients
- 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
Reviews
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!
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.
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
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.
Took this cake to a party! Everyone loved it!
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.