Lemon Sheet Cake

Name: Lemon Sheet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 servings.
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; Optional: Assorted yellow sprinkles and colored sugar

TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling YIELD: 24 servings.

Lemon pie filling lends a splash of citrus flavor to a 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 it 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
Optional: Assorted yellow sprinkles and colored sugar

Directions

1. In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
2. 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.
3. 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, top with sprinkles and colored sugar. Store cake in the refrigerator.

Nutrition Facts

1 piece: 205 calories, 7g fat (4g saturated fat), 45mg cholesterol, 242mg sodium, 34g carbohydrate (24g sugars, 0 fiber), 2g protein.

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