Lemon Sheet Cake

Contributed By: Parker


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


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 to 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 cake in the refrigerator.

Helpful Hints:

TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: 35 servings.
Lemon pie filling lends a splash of citrus flavor to a convenient cake mix, and a rich cream cheese frosting gives it sweetness.
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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