Lemon Sheet Cake

Name: Lemon Sheet Cake
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 24 serving(s)
Ingredients: 1 (18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix; 4 eggs; 1 (22 ounce) can lemon pie filling; 3 ounces softened cream cheese; 1/2 cup butter or 1/2 cup margarine, softened; 2 1/2 cups confectioners' sugar; 1 1/2 teaspoons vanilla extract

(19)

Recipe by Domestic Goddess

A really delicious, moist cake with alot of lemon flavor. Quick and easy to prepare.

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READY IN: 25mins

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

Cake Base
1

(18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
4

eggs
1

(22 ounce) can lemon pie filling
Frosting
3

ounces softened cream cheese
¹⁄₂

cup butter or 1/2 cup margarine, softened
2 ¹⁄₂

cups confectioners' sugar
1 ¹⁄₂

teaspoons vanilla extract

DIRECTIONS

Preheat oven to 350 degrees.
In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
Add the lemon cake mix, mix until incorporated.
Add the can of lemon pie filling; mix until blended well.
Spread into a greased 15x10x1-inch baking pan.
Bake for 20 minutes.
Cool before frosting.
In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
Stir in vanilla extract.
Spread over cake; then refrigerate until frosting hardens up abit.
Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.

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