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

Lemon sheet cake recipe
Lemon Sheet Cake
Lemon Sheet Cake
Servings Prep Time Cook Time
35servings 10minutes 20minutes
Servings Prep Time
35servings 10minutes
Cook Time
20minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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, sprinkle with colored sugar Store in the refrigerator.
Recipe Notes

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.
  • Check out more cake baking tips we learned from grandma.

Nutrition Facts

1 piece: 141 calories, 5g fat (3g saturated fat), 31mg cholesterol, 166mg sodium, 23g carbohydrate (16g sugars, 0 fibre), 1g protein.