Lemon Sheet Cake
Total TimePrep: 10 min. Bake: 20 min. + cooling
Very moist and good! I put lemon peel in the batter and icing. Put some lemon extract in the icing. It was awesome!!
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.
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.
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.
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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!