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
| Servings | Prep Time | Cook Time |
| 35servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 35servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 package lemon cake mix regular size
- 4 large eggs room temperature
- 1 can lemon pie filling 15-3/4 oz.
- 3 oz. cream cheese softened
- 1/2 cup butter softened
- 2 cups confectioner's sugar
- 1-1/2 teaspoons vanilla extract
- 1 to 2 tablespoons 2% milk
- coloured sugar optional
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
