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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
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    35 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
  • Colored sugar, optional

Directions

  • 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.

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.
  • See how to fix dry, undercooked or sticky cakes here.
  • Nutrition Facts
    1 piece: 141 calories, 5g fat (3g saturated fat), 31mg cholesterol, 166mg sodium, 23g carbohydrate (16g sugars, 0 fiber), 1g protein.

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